Hungarian Chicken - cooking recipe

Ingredients

12 skinless and boneless chicken thighs
1 c. flour or more
1 Tbsp. paprika
2 tsp. salt
1/2 tsp. freshly ground pepper
4 Tbsp. butter
4 Tbsp. oil
1 1/2 c. chopped onions
additional butter and oil if needed
1 c. broth and more if needed
1 Tbsp. additional paprika
1 c. sour cream
1 Tbsp. finely cut lemon rind

Preparation

Put the chicken
in a bag with flour and seasonings and shake well.
Heat
the butter and oil in a heavy skillet until quite hot, and
brown
the
chicken thighs well on both sides. Transfer to a
piece
of
foil
or
absorbent
paper.
Add the onions to the
skillet
and brown very well, using additional butter and oil if
needed.
Return
the chicken thighs to the pan with
the broth
and\tthe
additional paprika and simmer, covered, until the
chicken is just tender, about 20 minutes. If the broth is absorbed, add more.
Transfer the chicken to a hot serving dish. Add
the sour cream to the pan off the heat and stir into
the pan juices.
Heat 1 minute.
Pour over the chicken thighs. Sprinkle the lemon rind on top.