Skill required: Confident Beginner
2 tablespoons vegetable oil
1 medium onion, peeled and chopped
1 tablespoon paprika (Hungarian is best.)
12 pieces chicken (thighs, legs & breasts)
1 teaspoon kosher salt, plus more to taste
1 cup chicken stock (homemade or canned)
1/2 cup sour cream
1 tablespoon cornstarch
1. Heat the oil in a very large skillet over medium-high heat.
2. Add the onion and cook, stirring until tender.
3. Add the paprika.
4. Sprinkle the chicken with 1 teaspoon salt.
5. Place chicken in skillet with the onion.
6. Add stock, reduce heat, cover and simmer for 40 minutes.
7. Turn the chicken and simmer until tender, another 40 minutes.
8. Put the sour cream into a bowl and stir in 1/2 cup broth from the skillet.
9. Stir mixture back into the skillet.
10.Dissolve cornstarch in 1 tablespoon cold water.
11.Stir the cornstarch mixture into the skillet and cook for 3 minutes.
12.Season to taste with salt.
Serve with rice.
Yield: 6 servings
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