Chicken Paprikash

• 3 Tbsp. butter
• 2 medium onions, finely diced
• 1 Tbsp. sweet paprika powder
• 1 Tbsp. wine vinegar
• 1 whole chicken cut into 8 pieces or 10 drumsticks
• 2 Tbsp. flour
• 1 c. chicken bouillon (2 cubes dissolved in 1 cup water)
• 1 1/2 Tbsp. flour
• 3/4 c. sour cream

1. Melt 1 Tbsp. butter in a deep large skillet.
2. Add onions, saute until golden and tender.
3. Stir in paprika and wine vinegar. Add 1 more Tbsp. of butter.
4. Wash chicken pieces, pat them very dry, place them in skillet, saute on both sides just until golden, not browned.
5. Salt chicken while they are sauteing.
6. Set chicken pieces aside, add the last Tbsp. of butter.
7. Blend in 2 Tbsp. flour with wooden spoon.
8. Add chicken bouillon, stirring constantly until smooth and thickened.
9. Return all chicken pieces to the pan, spoon a little sauce over them, cover and cook over very low heat 3/4 hour.
10. Remove chicken pieces when done.
11. In a small bowl blend together 1 1/2 Tbsp. flour and 3/4 cup sour cream.
12. Add 3-4 Tbsp hot gravy, mix well.
13. Pour mixture to skillet, cook stirring until thickened.
14. Return chicken pieces to the gravy, and heat through.

butter, onions, sweet paprika, wine vinegar, chicken, flour, chicken bouillon, flour, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=22289 (may not work)