1 (2 to 3 lb.) chicken, skinned
2 tbsp. Crisco
1 med. onion, chopped
2 c. water
1 1/2 tsp. salt
1 tbsp. paprika
1/8 tsp. pepper
1/2 pt. sour cream
1 tbsp. flour

Melt Crisco and brown chicken. Brown onion. Add water, salt, pepper, paprika. Simmer about 1 hour or until chicken is tender. Remove chicken.

Add flour to sour cream and mix well. When gravy has cooled, add sour cream by beating in. If not thick enough, take flour and water and mix, then beat into gravy. Now add chicken and bring to boil. Serve with bread dumplings or rice.