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]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini