4 lbs chicken pieces
1 large onion finely chopped
2 to 3 tblsp sweet hungarian paprika
4 tblsp butter or margarine
salt and pepper to taste
sour cream (the new fat free type works well too)
flour
Instructions:
Melt butter in large fry pan (I use a 4 qt. chicken fryer with a vent in the lid) and
sauté onion for a few minutes. Season chicken with salt and pepper and cook over medium high heat until just golden on both sides. Sprinkle paprika evenly over chicken. Add enough water to the
pan to come about 1/2 way up the sides of the chicken pieces. Bring to a boil then cover and turn down to simmer. Leave lid slightly open or
open the lid vent about half way. Simmer for about 2 hours (less if you use boneless chicken breast).
After the chicken is cooked remove to a platter and cool enough to
handle without burning yourself. Meanwhile strain the juices and return to the pan. In a medium bowl have about 1/3 cup flour (you may need to
add a little more). Whisk about half of the pan juices into the flour gradually until mixture is thick and smooth. Return to the
remaining
juices in the pan. Turn heat back up to medium and whisk this mixture until it is very thick and smooth (this is where you may need a little
extra flour). In the same bowl stir about 1/2 cup (more if you like) sour cream until smooth. Whisk about 1/3 of the gravy into the sour
cream gradually. Return this to the pan and reduce heat to avoid boiling. By time all of this is done the chicken should be cool enough
to handle. Remove chicken from the bones and cut or tear into bite size pieces. Return to the pan with the gravy and simmer until heated
through. Adjust seasoning to taste. If there are leftovers this
freezes reasonably well and is even better the next time around.
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