Chicken Paprikas

Ingredients

• 2 to 3 lb chicken parts skin removed
• 2 c onions coarsely chopped
• 2 Tbsp butter
• 3 Tbsp Hungarian sweet paprika
• 2 c chicken stock
• 2 Tbsp cornstarch
• 1 c sour cream cultured
• salt and pepper to taste

Directions

1. In a Dutch oven over low heat cook onions in butter until soft but not brown
2. Add paprika and rub into onions with wooden spoon Add chicken meaty side down and stock
3. Bring to a boil then cover and gently simmer for 1 12 to 2 hours
4. Chicken should be very tender and onions mushy
5. Remove chicken to a platter and debone
6. Cut larger pieces into serving chunks if you wish
7. Add 2 tablespoons of cooking liquid to cornstarch and mix well
8. Add this mixture to liquid in pot
9. Bring to a boil and stir until thickened
10. Reduce heat and stir in sour cream heating just to simmer point
11. Add chicken cover and simmer a few minutes until heated through
12. Holds well at low heat