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CHICKEN WATER CHESTNUT PAPRIKA This recipe came from an estate sale. I obtained it when I purchased the family collection from the Marlin Estate in Heath, Texas in 1998. 1 cup flour 2-1/2 teaspoons paprika 1/4 teaspoon cayenne pepper 1/4 teaspoon ground ginger 1/8 teaspoon nutmeg 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 12 chicken pieces skinned and boned 1/4 cup butter 1 large clove garlic finely minced 2-1/2 cups chicken stock 2 cups sour cream 2 tablespoons Worcestershire sauce 1/4 cup dry sherry 15 water chestnuts drained and sliced Preheat oven to 325. In a bag combine flour, paprika, cayenne, ginger, basil, nutmeg, salt, and pepper. Shake chicken pieces a few at a time in flour mixture. In a skillet brown chicken on all sides in hot butter then transfer to a shallow baking dish. Saut� garlic in drippings for 2 minutes. Stir in chicken broth, sour cream, Worcestershire sauce, sherry and water chestnuts. Heat through stirring constantly but do not boil then pour over chicken. Bake uncovered for 1 hour.