Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Flour seasoned with salt and pepper |
| 2 tablespoons | Oil |
| ¼ cup | Butter |
| 4 | Onions, sliced |
| 1 clove | Garlic, crushed |
| 2 teaspoons | Paprika |
| 2 tablespoons | Tomato sauce |
| 1 cup | White wine |
| 1 cup | Chicken stock |
| 1 tablespoon | Chopped parsley |
| 1 teaspoon | Thyme |
| Salt and pepper to taste | |
| 1 cup | Sour cream |
Roll chicken in seasoned flour. Heat oil and 2 tablespoons butter in frying pan. Add chicken and cook until golden brown. Transfer chicken to Dutch oven. Add remaining butter and onions to frying pan. Cook over low heat until onions are tender but not brown, about 5 minutes.
Add garlic and cook 1 minute more. Add paprika and remaining seasoned flour and tomato sauce. Stir until smooth. Add wine and stock; Pour sauce over chicken pieces. Add parsley, thyme, salt and pepper. Cook over low heat about 1 hour or until chicken is tender. Spoon sour cream on top and serve with buttered noodles or rice.
Creative Cooking: Poultry Entered by Carolyn Shaw 1/95 Submitted By CAROLYN SHAW On 03-30-95