12 chicken thighs
Salt
Fresh ground pepper
Hot or sweet paprika
1/2 c. plus dry white wine
Whipping cream
1 can chicken broth
Cornstarch & water
1/4 to 1/2 c. olive oil
1/4 c. onion, diced

Wash thighs thoroughly, pat dry. Rub with salt and paprika. Brown in olive oil until golden brown. Pour off fat. Save crumbs. Saute onions until tender. Mix in wine and broth. Boil for 5 to 10 minutes. Put in dash of pepper and paprika. Blend cornstarch and water to paste consistency. Blend in with sauce until desired thickness. Stir in cream; heat. Place chicken in sauce to heat through. Serve with wide noodles.