8 chicken thighs
2 tsp. salt
2 tsp. paprika
1/2 c. or 1 stick butter
2 medium onions
1 tsp. paprika
2 c. water
1 pt. sour cream or half and half
3/4 c. water
1/4 c. flour

Sprinkle chicken with salt and 2 teaspoons paprika. Melt butter in skillet. Add chicken, skin side down. Sauté until golden brown. Turn pieces and add onion. Sprinkle with 1 teaspoon paprika. Simmer, uncovered, 20 minutes. Add 2 cups of water; cook slowly until tender. Remove chicken. Blend sour cream or half and half, 3/4 cup water and flour until smooth. Add to the broth in skillet; cook until thickened. Bring chicken back to skillet; keep on low heat until serving time. May serve over top of rice or wide egg noodle dumplings.