Chicken Paprikash

You can use 6-8 chicken legs or 4 large boneless skinless chicken breasts cut in half. Traditionally this dish uses the legs, but I only like chicken breasts, so we make it that way.

In a large frying pan, saute onion in butter until tender. Add the paprika, salt and pepper. Add the chicken, browning for about 10 minutes. Remove the chicken from the pan and add the water (or broth—the original recipe calls for water but I added the broth) slowly to deglaze. Add the chicken back to the pan and cook covered for an hour. Remove the chicken again and add the sour cream. If you prefer to have a thicker gravy you can add 1 tablespoon flour to a small amount of water and slowly stir it into the gravy. Serve the chicken and gravy with your favorite side.

We serve it with potato dumplings but this can be paired with mashed potatoes, too.