3 lb. frying chicken, cut up
Salt
2 tbsp. lard (do not use butter or oil)
1 c. onions, finely chopped
1 1/2 c. sour cream
1/2 tsp. garlic, finely chopped
1 1/2 tbsp. sweet Hungarian paprika
1 c. chicken stock (fresh or canned)
2 tbsp. flour

Pat the chicken pieces dry with paper towels and salt them generously. In a 10 inch skillet, heat the lard over high heat until a light haze forms over it. Add as many chicken pieces, skin side down, as will fit in one layer. After 2 or 3 minutes, or when the pieces are a golden brown on the bottom side, turn them with tongs and brown the other side. Remove pieces as they brown and replace them with uncooked ones.

Pour off the fat, leaving only a thin film. Add onions and garlic and cook them over medium heat 8 to 10 minutes, or until lightly colored. Off the heat, stir in the paprika; stir until onions are well coated. Return the skillet to heat and add the chicken stock. Bring to a boil, stirring in the brown bits from the bottom and sides of the pan.

Return the chicken to the skillet. Bring the liquid to a boil again, then turn heat to its lowest point and cover the pan tightly. Simmer chicken 20 to 30 minutes, or until juice from a thigh runs yellow when it is pierced with the point of a small sharp knife.

When chicken is tender, remove it to a platter. Skim surface fat from the skillet. In a mixing bowl, stir the flour into the sour cream with a wire whisk, then stir the mixture into the simmering juices. Simmer 6 to 8 minutes longer, or until sauce is thick and smooth, then return the chicken and any juices that have collected around it to the skillet. Baste with the sauce, simmer 3 or 4 minutes to heat the pieces through, and serve. Serves 4 or 5.