- 1 Frying Chicken, cut up
- 1 Tbsp butter
- 1 Large Onion, thinly sliced
- 1 Cup sour cream
- 1 1/2 Tbsp Paprika
- 2 Tbsp Flour
- 1 Tsp Salt
- 1/2 Tsp Pepper
- 1 Cup chicken Stock or one packet low salt chicken bullion
- 1/2 Cup Heavy Cream (milk can be substituted)
- Brown chicken in a frying pan using 1 Tbsp butter. Remove and lay out in a single layer in a baking dish and spread onions evenly over the top of the chicken.
- Mix Paprika, salt and pepper together. Season chicken and onions evenly by sprinkling the mixture from at least 8 inches above the dish.
- Cover with foil tightly and bake at 350 degrees for one hour.
- Remove chicken from the pan and keep hot in a foil covered dish in the oven. Make sure to turn the oven off so the chicken doesn't continue to cook or dry out.
- In the baking pan, skim as much of the fat from the top of the chicken juice as possible and add 1 cup of chicken stock. Using a fork or some other utensil, make sure to free any chicken drippings or stuck onions from the sides then transfer chicken drippings and onions to a medium sauce pan.
- Over medium heat, bring drippings to a simmer.
- In a separate bowl, beat sour cream with flour and heavy cream until mixed smooth.
- Turn sauce pan heat to low and slowly whisk in the sour cream mixture being careful not to bring it to a boil or the cream will curdle. Simmer until the mixture starts to thicken (about 7 to 10 minutes).
- Place chicken on a bed of German dumplings then pour sauce and onions over everything.
You can find the recipe for German Dumplings in our pasta section. You can also substitute the dumplings for egg noodles or Spatzel.