8 pieces chicken
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. butter
2 tbsp. vegetable oil
2 1/2 tsp. paprika
1 c. chopped onion
1 clove garlic, minced
1 1/2 c. water
3 tsp. chicken bouillon granules
1 c. sour cream
1 tbsp. flour
1 tbsp. chopped parsley

Sprinkle chicken with salt and pepper. In heavy, large skillet over medium heat, brown chicken in butter and oil. Transfer to a large baking pan and sprinkle with 2 teaspoons of paprika.

To the drippings in the skillet, add onion, garlic, and remaining 1/2 teaspoon paprika. Saute for 3 minutes. Stir in water and bouillon granules. Return chicken to skillet. Over medium heat, bring to a boil; reduce heat to low, cover and simmer for 50-60 minutes. Transfer chicken to sewing platter and keep warm.

In a small bowl, stir sour cream and flour until smooth. Stir into liquid in skillet and cook until thickened (do not boil).

To serve, spoon some sauce over chicken. Sprinkle with parsley. Serve with hot, cooked noodles or small boiled potatoes.