1 (4 pound) whole chicken, cut into pieces
1 (8 ounce) container sour cream
2 (8 ounce) bags fresh spinach, rinsed and cut into 1/2 inch strips
1/4 teaspoon salt
1/8 teaspoon dried oregano
2 tablespoons chicken bouillon granules
1 tablespoon olive oil
1/2 teaspoon paprika
1 tablespoon white sugar
1 teaspoon dried thyme
1/4 teaspoon dried basil
1/8 teaspoon dried sage
Place chicken pieces, cubed and sealed into a large resealable plastic bag. Place chicken pieces in resealable plastic bag and refrigerate overnight.
Remove chicken from resealable plastic bag and cut into pieces.
In a large bowl, mix chicken pieces, sour cream, spinach, salt, oregano, chicken bouillon, olive oil, paprika, sugar, thyme, basil and sage.
Heat oil in a large skillet over medium heat. Saute chicken pieces, sauce, basil, oregano, bouillon, olive oil, paprika and sugar until golden and well blended.
Stir chicken pieces into sauce and cook over medium heat for about 2 minutes, or until chicken pieces begin to brown.