Paprika Cream Chicken

8 chicken legs, skinned
1 yellow onion, cut into thin strips
2 T. sweet paprika
5 C. chicken broth
4 T. oil
4 T. flour
3 1/2 heaping T. sour cream
1/2 C. whipping cream
Salt, to taste

Heat oil in large stockpot; add onions and cook until softened, stirring constantly. Add 2 tsp. paprika. Stir for 30 seconds.

Add chicken to the pot and cover with broth. Cover and cook over medium until boiling. Continue cooking for 45 minutes until fork-tender.

In a separate bowl, pour flour, sour cream, and whipping cream together. Mix well.

Remove chicken from pot, and pour cream mixture into broth. Whisk constantly, allow to boil for about 3-5 more minutes – giving the sauce the necessary thickness.

Add salt to taste, add chicken back to the stockpot.

Ladle chicken and sauce over hot, cooked pasta or brown rice. Dust with moderate amount of paprika and serve.

{LDM}