Chicken Paprika

• 2 Tbsp. butter
• 1 c. chopped onion
• 1 c. chopped green pepper
• 2 Tbsp. paprika
• 3 to 4 lb. chicken fryer, cut into pieces
• 1 c. chicken stock
• 1 Tbsp. flour
• 1/4 c. milk
• 1/2 to 1 c. sour cream
• salt to taste

1. In large Dutch oven, melt butter over medium heat and add onion and green peppers.
2. Saute until limp.
3. Add paprika and saute over 5 minutes.
4. (Secret is sauteing paprika long enough to release flavor.)
5. Add chicken and salt and then chicken stock. Cover and simmer until tender, about 40 minutes.
6. Turn chicken once.
7. Mix in flour and milk and stir until sauce is thickened. Reduce heat; add sour cream.
8. Mix in well and heat through.
9. Do not boil or sour cream will curdle.
10. Serve over dumpling or noodles.

butter, onion, green pepper, paprika, chicken fryer, chicken stock, flour, milk, sour cream, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=243873 (may not work)