Chicken Paprika

• 3 Tbsp. olive oil
• 2 Bermuda onions, finely sliced
• 2 Tbsp. Hungarian paprika
• 1 Tbsp. tarragon
• 1 tsp. red wine vinegar
• 4 lb. chicken, cut into pieces
• 1/2 c. flour
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/2 c. chicken broth
• 1/2 c. sherry
• 1/2 c. sour cream

1. Saute onions until soft, not browned.
2. Add paprika, tarragon and red wine vinegar.
3. Stir well.
4. Add chicken which has been rolled in flour mixed with salt and pepper.
5. Brown lightly on both sides.
6. Add broth and sherry.
7. Cover pan.
8. Cook over low heat about 40 minutes or until chicken is tender.
9. Remove chicken to platter and keep warm.
10. Add sour cream to sauce in pan; blend well.
11. Heat thoroughly.
12. Pour over the chicken and serve with egg noodles.

olive oil, bermuda onions, paprika, tarragon, red wine vinegar, chicken, flour, salt, pepper, chicken broth, sherry, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=242340 (may not work)