|Flour||1 Cup (16 tbs)|
|Chickens||6 Pound (Disjointed)|
|Cooking oil||2 Tablespoon|
|Onion||1 Large, thinly sliced|
|Sour cream||2 Cup (32 tbs)|
Combine 1 cup flour, salt and pepper; dredge chicken in seasoned flour.
Heat oil in Dutch oven; brown chicken in oil.
Add onion, paprika and 1 1/2 cups water; cover.
Simmer for about 30 minutes.
Blend in sour cream; thicken with 1 tablespoon flour.
Simmer until heated through.
Serve on buttered noodles.