3 teaspoons oil
1 whole chicken, cup up
1 medium onion, chopped
4 tablespoons Hungarian paprika
1 can (about 4 ounces) mushrooms, sliced
¼ cup sour cream
2 cups water
½ teaspoon salt
½ teaspoon pepper
Heat the oil in a large pan over medium heat. Cook onion until partly translucent.
Salt and pepper chicken and brown on both sides, about 4 to 5 minutes each. Add paprika and enough water to cover chicken by about ½ inch. Cover, reduce heat and simmer 35-45 minutes or until chicken is tender. Remove chicken to deep serving bowl and keep warm.
Add mushrooms to pan; cook about 5 minutes. Turn off heat and let cool about 5 minutes. Stir sour cream into pan and mix well. Season to taste and pour sauce over chicken.