2 frying chickens, cut up
Salt
Pepper
2 lg. onions, sliced thinly
3 tbsp. butter (butter)
2 tsp. paprika
3/4 c. chicken broth
2 lg. green peppers, diced
5 tomatoes, sliced
1 c. sour cream
1/4 c. sherry

Season chicken with salt and pepper. Brown chicken skin side first. Saute onions in butter in skillet about 5 minutes. Add paprika and mix. Stir in chicken broth. Arrange chicken in pan. Top with green peppers and tomatoes. Cover and cook for 40 minutes over low heat or until chicken is tender. Remove chicken, place on heat proof platter. Force gravy through food mill. Heat to boiling, stir in wine and sour cream. Thicken and pour over chicken.