|Vegetable oil||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Black pepper||1⁄2 Teaspoon|
|Chicken||3 Pound, cut into serving pieces (1 Chicken, 2 1/2 To 3 Pound)|
|Yellow onion||1⁄2 Medium, peeled and finely chopped|
|Sour cream||1⁄2 Cup (8 tbs) (At Room Temperature)|
1. Heat the oil in a heavy 12- or 14-inch skillet over moderately high heat. In a shallow bowl, combine the flour, salt, and pepper, and coat the chicken with it. Shake off any excess flour.
2. Place the chicken in the skillet and cook uncovered, turning the pieces once or twice, until well browned—about 10 minutes.
3. Add the onion, water, and paprika, cover, reduce the heat, and simmer for 20 minutes.
4. Place the chicken on a warm serving platter, and remove the skillet from the heat. Tilt the skillet and skim the fat from the pan juices. Stir in the sour cream. Pour the sauce over the chicken. Serve with Farmer's Turnip and Pear Salad.