2 tbsp. shortening
2 tbsp. flour
1 tbsp. salt
1 tbsp. paprika
1 c. water
1/2 c. chopped onions
1 c. sour cream
3 lbs. broiler-fryer chicken, disjointed

Melt shortening in deep skillet or Dutch oven. Add onions and saute until golden; remove from pan. Add chicken pieces, browning lightly. Sprinkle with seasoning and return onions to pan. Add water; cover and simmer until tender, about an hour. Remove chicken, keep warm. Pour off about 1/2 of the drippings. Stir flour into sour cream. Add to drippings in pan; simmer gently until thoroughly heated but do not boil. Pour over chicken. Serve with dumplings or noodles.