Presoak pot, top and bottom, in water for 15 minutes. Wash chicken inside and out under cold running water. Rub inside of chicken with salt and pepper. Paint chicken inside and out with mixture of olive oil, paprika, crushed garlic, thyme and sage. Place chicken in pot, breast down. Brown lamb kidneys and mushrooms in the butter in a sauce pan, then add sour cream and white wine.
Add mixture to pot, with
Place covered pot in cold oven.
Remove pot, pour off liquid into saucepan. If desired, add more sour cream and white wine. Heat and thicken with arrowroot while stirring.
To brown the chicken, return, uncovered, to oven for an additional 5 to 10 minutes of cooking time.
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