Your choice chicken fryer parts
2 c. raw onion, coarsely diced
1 stick butter
4 tbsp. Hungarian paprika
1 qt. carton half & half
1/2 c. flour
1 pt. sour cream
Lawry's salt and pepper

Place fryer parts in bowl of cold water (remove skin, if desired). Melt butter in heavy stewing kettle and saute onions slowly. Stir frequently. Add paprika and continue stirring until well blended. Lift chicken from water directly into stewing pot; do not drain. Add salt and pepper to season, cover pot, simmer, stirring frequently until chicken is tender. Remove chicken to another pan and keep warm.

In blender, prepare a thickening of flour and 1 cup of half & half. Add remainder of half & half to chicken juices. Heat, thicken, and adjust seasoning. Add chicken to sauce. Add sour cream in any amount. Heat but do not boil or sauce will curdle. Serve over Spaetzels (dumplings or noodles) and with garlic toast.