1 tbsp. butter
1 red onion, cut fine
1 tbsp. paprika
1 young roasting chicken, cut in pieces or 2 broilers, quartered
1 tsp. vinegar
1/4 tsp. sugar
Dash of salt
2 tsp. flour
1/2 c. tomato juice
1/2 c. sour cream

Using a Dutch oven, cook butter and onions for about 5 minutes. Stir in paprika and stir until red. Then add the chicken pieces, vinegar, sugar and the dash of salt. Cover and cook slowly for 20 minutes. Sprinkle with the flour and add the tomato juice. Then cover and cook slowly until chicken is tender (20 to 30 minutes), adding water if necessary to keep chicken from sticking. Remove chicken, and stir into the sauce the sour cream. Reheat. Season to taste. Makes 4 to 6 servings.