4 tbsp. butter
1 med. size onion, finely chopped
3 1/2 to 4 lbs. chicken parts (preferably breast and legs, cut in half with skins removed) or can use whole chicken
2 med. tomatoes, seeded and chopped
1 tsp. salt
1/2 tsp. black pepper
1 tsp. hot paprika
3 sprigs parsley
4 tbsp. flour
1 pt. (16 oz.) sour cream

Use 3 quart saucepan or Dutch oven. Place chopped onion in Dutch oven with butter; saute on low heat until onion is clear and transparent. Sprinkle paprika, pepper, and salt on the onions and add 1/4 cup of water. Stir well. Place chicken parts in Dutch oven to brown lightly. Add enough water to completely cover ingredients generously. Add tomatoes and parsley sprigs and cook on low heat until chicken is tender (about 1 to 1 1/2 hours). When done, the chicken should be placed in a casserole and kept warm. Blend flour with sour cream thoroughly in a separate bowl. Gradually add to the chicken sauce in Dutch oven, stirring constantly, until it comes to a boil. Then remove and keep warm in a casserole or on a warming plate. Serve with boiled rice, dumplings, or any variety of noodles.

Skins can be left on, if so desired.

Add these ingredients to give more flavor and coloring but can be omitted.