2 frying size chickens, cut in pieces
1/2 lb. butter
3 onions, chopped
Salt
Cayenne pepper
2 tbsp. flour
1 pt. sour cream

Saute onions in butter. Transfer both to bottom of deep casserole that has a tightly fitting lid. Lightly sprinkle uncooked chicken with salt and cayenne. Arrange in casserole on bed of onions with heavier pieces on bottom. Cover tightly and let chickens stew in their own juices 45-60 minutes in 350 degree oven.

Stir occasionally, always replace lid. Sprinkle flour over chicken and add sour cream (stir cream into juices). Put into oven for about 20-30 minutes, then serve. Serves 4 for 2 days.

Very good the second day. There is lots of the gravy in the casserole so fix rice, etc., to put gravy over. For a special dinner fix wild rice or wild and white rice mixed.