1 (2 1/2 to 3 lb.) broiler or fryer chicken, cut up
2 tbsp. vegetable oil
Salt and pepper
2 med. onions, sliced in rings (or 1 c. coarsely chopped)
1 tbsp. paprika
1/4 c. dry white wine
1/4 c. condensed chicken broth
1/2 c. sour cream

In 12 inch skillet, brown chicken in oil; season with salt and pepper. Remove from skillet. Brown onion. Stir in paprika. Return chicken to pan and turn to coat with mixture. Add wine and broth; bring to boiling. Reduce heat; cover and simmer 30-35 minutes. Remove chicken to serving platter; keep warm. Boil skillet drippings about 2 minutes, until reduced to 1/2 cup. Stir in sour cream and heat throughout without boiling. Pour sauce over chicken or pass in separate bowl. Sprinkle chicken with additional paprika as a garnish. Serve with Brosz Speztzle.

BROSZ SPAETZLE:

4 qt. water
2 c. flour
1/2 c. water
3 eggs
1/2 tsp. salt

Bring 4 quarts water to a boil. Beat flour, 1/2 cup water, eggs, and salt until smooth. Reduce heat to medium. Press batter through colander into boiling water. Stir water gently so spaetzle does not stick together. Boil 5 minutes or until tender but firm. Drain.