Hungarian Chicken Paprikash

Ingredients

• 1/4 cup butter, cubed
• 1 large onion, chopped
• 1 broiler/fryer chicken (4 to 5 pounds), cut up
• 2 tablespoons paprika
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1-1/2 cups water
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1 cup sour cream

Description

1. Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Sprinkle chicken with paprika, salt and pepper; place in an ungreased roasting pan. Spoon onion mixture over chicken. Add water. Bake, covered, 1-1/2 hours or until chicken juices run clear.
2. Remove chicken and keep warm. Pour drippings and loosened browned bits from roasting pan into a saucepan. Skim fat. In a small bowl, mix cornstarch and cold water until smooth. Stir into pan juices with onion. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat. Stir in sour cream. Serve with chicken.