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Paprikahuhner (Paprika Chicken)

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      Title: PAPRIKAHUHNER (PAPRIKA CHICKEN)
 Categories: Poultry, Ethnic
      Yield: 6 Servings
 
      2    Broiler-fryers (2 1/2 to 3
           -lbs. each), quartered
    1/2 c  Butter or margarine
  1 1/2 c  Chopped onion
    1/4 c  All-purpose flour
      2 ts Salt
      1 c  Chicken broth
      1    To 2 tsp paprika
      2 c  Dairy sour cream
 
  Wash chickens and pat dry. Heat butter in a large skillet and saute
  onions until soft and light yellow. Lay chicken pieces over onions
  and saute. Simmer, covered, over low heat for about 45 minutes. When
  chicken is tender, remove and keep warm. Stir flour and salt into
  onions. Gradually stir in chicken stock. stir over low heat until
  thickened. Remove pan from heat and mix paprika into liquid. Amount
  depends on taste and color desired. Blend in sour cream. Add chicken
  to sauce. Spoon sauce over chicken. Reheat but do not boil. Serve
  with noodles or dumplings. Makes 6 servings.
  
  From: Steve Herrick Source: [Woman's Day Encyclopedia of Cookery,
  Vol. 1 - 1966]
 
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