2 chickens, 3 or 3 1/2 lb.
3 Tbsp. paprika
1 tsp. salt
2 Tbsp. flour
1/2 c. butter
2 large onions, chopped
1/2 large bell pepper
1 c. sour cream
Put disjointed chicken in ice water and let soak about
30 minutes. Melt butter in heavy skillet and saute onions until
golden brown. Remove skillet from fire and add paprika (papri-
ka burns easily). Mix well. Add drained chicken pieces. Stir
with paprika and onions, getting each chicken piece well coated
with paprika. Add green pepper and salt. Cover and simmer
over low heat until chicken is done or tender, about one hour.
Remove pieces of chicken to a platter and keep warm. Discard
green pepper. Blend flour into sour cream. Add to gravy,
stirring with whisk until smooth. Cook over low heat, stirring
constantly, until hot. Taste. Add salt, if necessary. Do not
let it boil or the sour cream might curdle. Ladle gravy over
chicken. Serve with noodles. Serves 8.
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