Categories: Poultry, Ethnic 
      Yield: 6 servings 
  
      2    Broiler-fryers (2 1/2 to 3          2 ts Salt 
           -lbs. each), quartered              1 c  Chicken broth 
    1/2 c  Butter or margarine                 1    To 2 tsp paprika 
  1 1/2 c  Chopped onion                       2 c  Dairy sour cream 
    1/4 c  All-purpose flour               
  
  Wash chickens and pat dry. Heat butter in a large skillet and saute onions 
  until soft and light yellow. Lay chicken pieces over onions and saute. 
  Simmer, covered, over low heat for about 45 minutes. When chicken is 
  tender, remove and keep warm. Stir flour and salt into onions. Gradually 
  stir in chicken stock. stir over low heat until thickened. Remove pan from 
  heat and mix paprika into liquid. Amount depends on taste and color 
  desired. Blend in sour cream. Add chicken to sauce. Spoon sauce over 
  chicken. Reheat but do not boil. Serve with noodles or dumplings. Makes 6 
  servings. 
   
  From: Steve Herrick Source: [Woman's Day Encyclopedia of Cookery, Vol. 1 - 
  1966]