Paprika Chicken

4 pounds chicken parts, bone-in, skin-on

2 teaspoons salt

3 tablespoons butter

3 tablespoons canola oil

2 tablespoons sweet paprika

2 large yellow onions, finely chopped

½

cup tomato juice (or 3 tablespoons tomato paste mixed with 1/4 cup water)

1 cup sour cream

3 tablespoons all-purpose flour

Season the chicken with the salt. Set aside.

In a large saute pan with a lid, over medium heat combine the butter and oil. When the butter has melted, add the paprika and cook, stirring constantly, for 1 minute.

Add the chicken and brown for 3 to 4 minutes per side. Transfer the chicken to a plate and set aside.

Add the onion to the pan and saute until softened, about 4 minutes. Stir in the tomato juice, then return the chicken to the pan. Reduce heat to low, cover and simmer until the chicken is cooked through, about 40-50 minutes.

Transfer the chicken to a serving platter and cover with foil to keep warm.

In a small bowl, mix together the sour cream and flour, then add the mixture to the liquid in the pan. Cook, stirring constantly, until the sauce thickens slightly, about 5 minutes. Spoon the sauce over the chicken to serve.

Serves six to eight.

Adapted from "How to Eat Better for Less Money" by James Beard and Sam Aaron (Simon and Schuster)