chicken paprika

The word broiler is a term for chicken. It means a whole chicken bought at the store which weighs between 2 1/2 and 5 pounds. I've made this recipe before. I like it and have made it two or three times over the years. This one goes well with toast.

• 1/4 C butter or margarine

• 2/3 C chopped onion

• 2 broilers, cut in serving pieces

• 2 tsp salt

• 1/8 tsp pepper

• 1 tbsp paprika

• 2 tsp flour

• 1 C sour cream

1. Chop the whole chicken into pieces. You'll divide it into 2 wings, 2 legs, 2 thighs, and 2 breast pieces. Or use an equivalent amount of other pieces. It doesn't really matter.

2. Season the chicken parts with the salt, pepper, and paprika.

3. Melt the butter or margarine in a skillet over medium-high heat. Add the onion and fry it until it is translucent. Remove the onion and set it aside.

4. Put the chicken in the skillet. Brown the chicken on all sides.

5. Lower the heat to medium-low, cover the pan, and slowly cook. Turn the chicken pieces occasionally. Slowly cook until the chicken is tender, about a 1/2 hour. Remove the chicken from the heat.

6. Pour off the melted butter. Run it through a fine sieve. Reserve it. If you don't have a sieve then skim off the crud and thickened material up top. Basically you're removing the top and any bits and pieces.

7. Mix the flour with some of the sour cream. Mix it with the melted butter. Add in the remaining sour cream and mix it together.

8. Pour the mix in a pan, and cook over medium heat, stirring constantly. Cook it until it is thickened, and remove the sauce from the heat. Stir in the cooked onions.

9. Place the chicken in a serving dish. Pour the sauce over the chicken. The meal is ready to serve.

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