1. Preheat your oven to 350°F (175°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken chunks and cook until they are lightly browned on all sides. Remove the chicken from the pan and set it aside.
3. In the same skillet, add the onions and mushrooms, and cook until they are soft and the onions are translucent. Add the minced garlic and cook for an additional minute.4. Sprinkle the flour over the vegetables and stir well to coat. Cook for a couple of minutes to get rid of the raw flour taste.
5. Gradually add the chicken broth, stirring constantly until the mixture starts to thicken. Stir in the cream of mushroom soup, sour cream, Worcestershire sauce, paprika, salt, and pepper.
Since I came across this technique, I no longer discard orange peels
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