Chicken Paprikash

1 4-pound roasting chicken

1 tablespoon olive oil

1 tablespoon butter

2 medium onions, sliced

¼ cup water

1 tablespoon sweet paprika

½ teaspoon cayenne pepper

4 bay leaves

Salt to taste

1 pint sour cream

1 tablespoon flour

Clean chicken: With a cleaver cut into small pieces, leaving bones in.

In a 4- to 5-quart pan heat the olive oil and butter. Saute onions several minutes until light brown. Add chicken, water, paprika, cayenne, bay and salt. Cover and cook about 40 minutes.

When chicken is cooked through, add the sour cream and warm. Blend flour with 1 to 2 tablespoons cold water and add to gravy mixture. Simmer about 5 minutes to thicken. Serve over your favorite dumpling recipe, if you wish.

Serves four to six.

Cook's note: If you don't have a cleaver you can just cut chicken into thighs, legs, breasts, wings and such. Or use boneless breasts and thighs cut into small pieces.