1 (2 1/2 to 3 lb.) chicken
3 tbsp. butter
1 c. chopped onion
2 tsp. paprika
2 chicken bouillon cubes
2 c. boiling water
1 tsp. salt
1 tsp. flour
1 c. sour cream

Wash and clean chicken; cut into serving pieces. Melt butter in Dutch oven. Add onion. Saute until browned. Add paprika, bouillon cubes dissolved in boiling water, and salt. Bring to boil; add chicken. Cover.

Cook over low heat about 1 hour or until chicken is tender. Stir flour into sour cream. Pour slowly into liquid in pot. Stir. Spoon over chicken. Cover. Cook 5 minutes longer.