|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Cooking oil||2 Tablespoon|
|Broiler fryer chicken||6 Pound, cut up (2 Birds, 2.5 To 3 Pound Each)|
|Sliced onion||1⁄2 Cup (8 tbs)|
|Sliced carrot||1⁄2 Cup (8 tbs)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Chicken broth||1 3⁄4 Cup (28 tbs) (Dissolve 2 Chicken Bouillon Cubes In 1.75 Cups Boiling Water)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
Heat half of the butter and half of the oil in a Dutch oven or large skillet.
Add chicken a few pieces at a time and brown evenly; remove chicken as it browns.
If needed, add more butter and oil.
Add any remaining butter and oil to skillet, stir in vegetables, and cook 5 minutes, stirring occasionally.
Stir in paprika and cook 1 minute.
Blend in flour and heat until bubbly.
Stir in salt, pepper, ketchup, and broth.
Bring to boiling, stirring constantly, and cook 1 to 2 minutes.
Reduce heat and simmer, covered, 10 minutes.
Add chicken; simmer, covered, 35 to 40 minutes, or until chicken is tender.
Remove chicken and vegetables to a hot platter; keep hot.
Gradually add sour cream to sauce, stirring constantly; heat thoroughly (do not boil).
Spoon some of the sauce over chicken; serve remaining sauce in a bowl.