Chicken Paprikash

Ingredients

• 2 to 2 1/2 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
• 1 tablespoon cooking oil
• 1 cup chopped onion
• 3 to 4 teaspoons paprika
• 3/4 cup chicken broth
• 1/4 cup dry white wine
• 1 8-ounce carton dairy sour cream
• 2 tablespoons all-purpose flour
• 2 cups hot cooked noodles or rice

Instructions

1. Skin chicken, if desired. Rinse and pat dry in. a 12-in skillet cook chicken in hot oil about 15 minutes or till lightly browned, turning to brown evenly. Sprinkle with salt and pepper. Remove chicken; set aside.
2. Add onion and paprika to skillet; cook till onion is tender. Add chicken, turning pieces to coat with paprika mixture. Add broth and wine. Bring to boiling; reduce heat. Cover; simmer 40 minutes or till chicken is tender and no longer pink.
3. Transfer chicken to a platter; keep warm. Pour sauce, skim fat from pan juices. Measure 1 1/4 cups juices, adding water, if necessary. In a bowl stir together sour cream and flour; gradually stir in juices mixture. Pour into skillet. Cook and stir till thickened and bubbly; cook and stir for 1 minute more. Spoon some sauce over chicken; pass remainder. Serve with hot cooked noodles or rice.
4. Microwave directions: Skin chicken. Rinse; pat dry in. In a 12x7 1/2x2-in baking dish mix cooking oil, onion, and paprika, covered with wax paper, on 100% power (high) for 5 to 6 minutes or till onion is tender. Add chicken, turning to coat and arranging meaty portions toward edges of the dish. Cook, covered, on high for 10 to 14 minutes or till no pink remains, giving a half-turn every 4 minutes. Transfer chicken to a platter; cover. For sauce, skim fat from pan juices. Add broth to juices to make 1 1/4 cups; add 2 tablespoons wine. In a 4-cup measure stir together sour cream and flour. Slowly stir in the juices mixture. Cook, uncovered, on high for 6 to 8 minutes or till thickened and bubbly, stirring every minute. Cook 30 seconds more. Serve as above.