2 lbs. chicken parts
3 tbsp. flour
3 tbsp. shortening
1 can Franco-American chicken gravy
1/3 c. sour cream
1 c. onion, sliced
1 clove garlic, minced
2 tsp. paprika
1/2 tsp. salt

Flour chicken; brown chicken in shortening; pour off fat. Stir in remaining ingredients. Cover and simmer 45 minutes or until tender. Stir now and then. Can be served with rice or noodles. (I bone the chicken after cooking and serve the chicken and gravy over rice.)