3 1/2 to 4 lbs Chicken cut into serving pieces, patted dry
2 Tbsp Oil, butter or lard
2 Onions sliced thin
1/4 cup Hungarian sweet paprika
2 Tbsp Flour
1 1/2 cups Stock or water
Salt & pepper to taste
1 cup Sour cream
1 Tbsp Lemon juice (opt.)
Add the chicken pieces a few at a time and brown on all sides. Remove to a platter.
Remove excess oil or add more as needed and saute onions over medium heat until wilted and beginning to color. Stir in paprika and flour and cook through 1-2 more minutes.
Whisk in the stock or water to prevent lumps. Add the chicken pieces along with salt and pepper and bring to a boil. Then reduce heat to low, cover and simmer 25-30 minutes until chicken is cooked through.
Remove chicken to a platter and skim excess fat from sauce. Stir in sour cream and lemon juice if using. Adjust salt and pepper. Bring to a simmer.
Return chicken and heat through.
VARIATIONS: Some recipes call for green peppers to be added with the onions. Others call for tomatoes or mushrooms to be added with the stock.
Use a little hot paprika with the sweet for an extra kick.
Substitute boneless, skinless chicken breast for a lower fat version.
Some recipes have the flour stirred into the sour cream instead and then added with it at the end to thicken the sauce. Others add no flour at all. I think the version above works best.