3 lb. Chicken thighs
chicken broth
butter for browning
1 large chopped onion
paprika  (as much as you like, don’t be skimpy)
1 c. sour cream
2 tbsp. flour
Noodles or rice

Brown chicken in butter; remove and set aside. Add onion to butter.  Sprinkle generously with paprika and salt and pepper to taste.  Cook until tender. Return chicken to skillet and add chicken broth to cover. Cover and simmer 30-45 minutes.

Stir flour into cup of sour cream until mixed well.

After chicken is cooked, remove pot from heat.  Remove chicken from broth.  Add flour/sour cream mixture a little at a time to the broth, stirring briskly with a whisk.  Slowly heat until thickened a little and just ready to boil.  (You could strain it if you like at this point, if you want a really smooth sauce). Serve over noodles or rice.

Serves 4-6.