| 1 | Wash chickens and pat dry. |
| 2 | Heat butter in a large skillet and saute onions until soft and light yellow. |
| 3 | Lay chicken pieces over onions and saute. |
| 4 | Simmer, covered, over low heat for about 45 minutes. |
| 5 | When chicken is tender, remove and keep warm. |
| 6 | Stir flour and salt into onions. |
| 7 | Gradually stir in chicken stock. |
| 8 | Stir over low heat until thickened. |
| 9 | Remove pan from heat and mix paprika into liquid. |
| 10 | Amount depends on taste and color desired. |
| 11 | Blend in sour cream. |
| 12 | Add chicken to sauce. |
| 13 | Spoon sauce over chicken. |
| 14 | Reheat but do not boil. |
| 15 | Serve with noodles or dumplings. |
| 16 | Makes 6 servings |
