Chicken Paprikash

Directions

1. 1
   Melt 1 Tbsp. butter in a deep large skillet.
2. 2
   Add onions, saute until golden and tender.
3. 3
   Stir in paprika and wine vinegar. Add 1 more Tbsp. of butter.
4. 4
   Wash chicken pieces, pat them very dry, place them in skillet, saute on both sides just until golden, not browned.
5. 5
   Salt chicken while they are sauteing.
6. 6
   Set chicken pieces aside, add the last Tbsp. of butter.
7. 7
   Blend in 2 Tbsp. flour with wooden spoon.
8. 8
   Add chicken bouillon, stirring constantly until smooth and thickened.
9. 9
   Return all chicken pieces to the pan, spoon a little sauce over them, cover and cook over very low heat 3/4 hour.
10. 10
    Remove chicken pieces when done.
11. 11
    In a small bowl blend together 1 1/2 Tbsp. flour and 3/4 cup sour cream.
12. 12
    Add 3-4 Tbsp hot gravy, mix well.
13. 13
    Pour mixture to skillet, cook stirring until thickened.
14. 14
    Return chicken pieces to the gravy, and heat through.