Paprika Chicken 

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This is a dish my mother-in-law makes that I always enjoy. She uses chicken pieces with bones, which is great, but I used cut-up boneless pieces of chicken breasts in these photos. Chicken with bones in adds a bit more flavour I think.

1 kg chicken pieces
1/3 cup flour
3/4 tsp. salt
1 Tbsp. paprika
1/8 tsp. pepper
1/3 cup butter
1/2 cup chopped onion
2 cups chicken stock
1 cup sour cream

Thoroughly coat pieces of chicken with mixture of flour, salt, paprika, and pepper. Dust any remaining flour over the pieces in the pan.
Brown chicken in the butter in a heavy skillet about 15 minutes.

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Add onion and cook to soften.
Add stock to pan. (add a bit of water if more liquid is needed). Cover and simmer for 30-40 minutes or until tender. Remove to serving platter.

Add sour cream to pan liquid and whisk together. Stir well. Heat but do not boil and add chicken pieces coating well. Serve extra sauce on the side, or use it with pork chops the next night.

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