Chicken Paprikas - cooking recipe

Ingredients

2 to 3 lb. chicken parts, skin removed
2 c. onions, coarsely chopped
2 Tbsp. butter
3 Tbsp. Hungarian sweet paprika
2 c. chicken stock
2 Tbsp. cornstarch
1 c. sour cream (cultured)
salt and pepper to taste

Preparation

In a Dutch oven over low heat, cook onions in butter until soft but not brown.
Add paprika and rub into onions with wooden spoon. Add chicken, meaty side down, and stock.
Bring to a boil, then cover and gently simmer for 1 1/2 to 2 hours.
Chicken should be very tender and onions mushy.
Remove chicken to a platter and debone.
Cut larger pieces into serving chunks, if you wish.
Add 2 tablespoons of cooking liquid to cornstarch and mix well.
Add this mixture to liquid in pot.
Bring to a boil and stir until thickened.
Reduce heat and stir in sour cream, heating just to simmer point.
Add chicken, cover and simmer a few minutes until heated through.
Holds well at low heat.