3 lb. frying chicken, cut up
Salt
2 tbsp. lard or butter
1/2 tsp. chopped garlic
1 1/2 tbsp. paprika
1 c. chicken stock
2 tsp. flour
1 1/2 c. sour cream
3 lg. chopped onions

Pat chicken pieces dry with paper towels and salt them generously. In a 10 inch skillet heat the lard or butter over high heat until a light haze forms over it. Add one layer of chicken pieces, skin side down. Brown on other side when golden brown on first. Pour off most of fat, leaving only a thin layer of fat. Remove chicken. Add onions and garlic. Brown. Turn off heat and add paprika. Stir until onions are well-coated. Return skillet to heat and add chicken stock. Bring liquid to a boil, stirring well. Return chicken to skillet. Bring liquid to a boil again. Cover skillet, lower heat and simmer for 20 to 30 minutes or when juice from a thigh runs yellow when pierced. When chicken is tender, remove it to a platter. Skim the surface fat from skillet. In bowl, mix flour and sour cream, then stir into skillet. Simmer 6 to 8 minutes longer or until sauce is thick and smooth. Return chicken and any juices to skillet. Baste with sauce and simmer 3 to 4 minutes. Serve over cooked broad egg noodles or, if you're really daring, home made dumplings.

Delicious old Hungarian recipe!