From Sandi's Recipe File - Chicken Paprikash

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"From Sandi's Recipe File"

Recipe Source:
Better Homes and Gardens New Cookbook

Poultry

Chicken Paprikash

Amount	Ingredient
2 to 2 1/2 pounds	meaty chicken pieces (breasts, thighs, and drumsticks)
1 tablespoon	cooking oil
1	chopped onion
3 to 4 teaspoons	paprika
3/4 cup	chicken broth
1/4 cup	dry white wine
1 8-oz carton	dairy sour cream
2 tablespoons	all-purpose flour
2 cups	hot cooked noodles or rice

Preparation Tips:

Skin chicken, if desired. Rinse and pat dry. In a 12-inch skillet cook chicken in hot oil about 15 minutes or till lightly browned, turning to brown evenly. Sprinkle with salt and pepper. Remove chicken, set aside.
Add onion and paprika to skillet; cook till onion is tender. Add chicken, turning pieces to coat with paprika mixture. Add broth and wine. Bring to boiling; reduce heat. Cover; simmer 40 minutes or till chicken is tender and no longer pink.
Transfer chicken to a platter; keep warm. For sauce, skim fat from pan juices. Measure 1 1/2 cups juices, adding water, if necessary. In a bowl stir together sour cream and flour, gradually stir in juices mixture. Pour into skillet. Cook and stir till thickened and bubbly; cook and stir for 1 minute more. Spoon some sauce over chicken; pass remainder. Serve with hot cooked noodles or rice. Makes 6 servings.
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