6 chicken thighs, legs or chicken breasts
1 lg. chopped onions
1/2 pt. sour cream
1 tbsp. paprika
3 cans chicken broth or enough to cover chicken
4 tbsp. butter
Mix together:
2 tbsp. cornstarch
1/4 c. water

Saute onions and butter in large pot. Add chicken. Cook until browned. Add paprika and 3 cans of chicken broth. Cook until tender. Remove chicken. Add cornstarch and water. Cook until thickened. Put sour cream in a large bowl, add 1 cup hot gravy and blend well. Add sour cream mixture to gravy, simmer until thoroughly warmed. Return chicken to pot.