1 (3 lb.) frying chicken, cut up
Paprika
Salt and pepper
1 (16 oz.) jar whole boiled onions
1/4 c. broth
2 tsp. parsley flakes
1 tsp. instant chicken bouillon
1 tsp. tarragon
1/2 tsp. garlic powder
1 tbsp. corn starch
1 tbsp. water

Arrange chicken skin side up in 12 x 8 inch microwave-safe baking dish. Sprinkle with paprika; add salt and pepper to taste. Cover with plastic wrap. Microwave (high) 10 minutes. Drain juices and discard. Combine juice from onions, broth, parsley, bouillon, tarragon, and garlic powder; pour over chicken. Cover.

Microwave (high) 10 to 13 minutes or until chicken is tender. Set aside. Combine corn starch and water in 2-cup microwave-save measure. Drain juice from chicken into measure; mix well. Add water if necessary to make 1 cup.

Microwave (high), uncovered, 2 to 3 minutes or until mixture boils and thickens, stirring once. Add onions. Spoon over chicken.