1 frying chicken
1 lg. onion, chopped
3 tbsp. butter
1 tbsp. chopped parsley
1 tsp. paprika
2 c. chicken broth
2 tbsp. tomato paste
1/2 c. mushrooms
Salt & pepper to taste

Wash and cut chicken into pieces. Saute the chopped onion and sliced mushrooms in butter until the onion turns golden brown. Add parsley and chicken pieces, including chicken liver and giblets. Season with salt and pepper. Stir in paprika. Add chicken stock and simmer over low heat until tender. Add tomato paste being careful not to stir the mixture to prevent chicken from falling off bones. Cook slowly for another 10 minutes. If stew is to be served in another bowl, remove chicken to maintain its shape. Pour sauce over chicken. Serve with rice or dumplings.