Chicken Paprika - cooking recipe

Ingredients

6 oz. butter or margarine (1 1/2 sticks)
2 c. minced onion
2 Tbsp. paprika
2 Tbsp. white vinegar
2 tsp. salt
6 chicken breasts, split in half or 12 chicken legs with thighs or 24 drumsticks
1 (13 3/4 oz.) can chicken broth
2 pt. sour cream
3 Tbsp. flour

Preparation

Melt butter in Dutch oven.
When it foams, add onions and saute until soft.
Add paprika, vinegar and salt; continue cooking for a minute or two.
Add chicken and broth.
Cover and simmer over low heat until chicken is tender, about 30 minutes for breasts, 45 minutes or longer for dark meat.
If liquid evaporates, add water or more broth.
Add 1 1/2 pt. sour cream, heat to bubbling stage. Mix flour thoroughly into remaining 1/2 pt. sour cream, stir into pot and continue simmering for 5 minutes.
Serve with rice or noodles.
Serves 12.