2 1/2 lb. broiler
4 tbsp. butter or fat
4 to 5 med. sized onions, chopped fine
1 1/2 tbsp. paprika
1/2 tsp. salt
1 tbsp. flour
1/2 pt. sour cream

Cut chicken into serving pieces and put in a bowl with enough water to cover. Melt fat in heavy duty stew pot with tight-fitting cover. Add onions and cook slowly until they are glossy, not brown. Add paprika and stir until mixed. Add chicken and whatever water clings to it. Stir thoroughly, add salt, and cover closely. Do not add any more water at this point (might produce boiled taste). Cook over very low fire for 1/2 hour. Chicken gives own juice. At the end of 1/2 hour broth or little water may be added. Cook for 1 hour more or until tender. In another bowl, stir flour into sour cream thoroughly. Add hot gravy to cream by tablespoon one at a time, stirring after each addition to equalize temperature until it is fairly runny.

Add cream mixture to chicken and mix lightly. At no time after this should the chicken paprika boil; the gravy still might curdle. Continue cooking over very low flame until gravy is thick and rich. Serve with broad noodles which have been sprinkled with bits of browned-in-butter noodles. Dumplings may be used. Substitute veal, cut up as for stew or chicken and served with dumplings.