Chicken in paprika sauce

1 . Stage

Cut the chicken into portions: separate the legs and cut the poppy at the joint, cut the breast and cut it into large chunks.

2 . Stage

From the wings leave only the thicker top part. Leave the back and ends of the wings, they can be used to make a light and tasty soup.

3 . Stage

In a saucepan with a thick bottom, heat the sunflower oil and fry chopped onion in it until soft, then add the butter and fry until golden, making sure not to burn.

4 . Stage

Place the chicken pieces in a pan with the onions, with a little salt and pepper, stirring, and fry for a couple of minutes. Then add paprika and stir. You can pour three teaspoons of paprika to start, add the rest later, when you finish the flavor to your liking. Don't spare the paprika.

5 . Stage

Stir, fry chicken in paprika for a while. Then add water to cover the chicken. Cover with the lid and cook over low heat until the meat is tender.

6 . Stage

Remove the pieces of cooked chicken from the pan. In a bowl, mix together the sour cream, cream and three tablespoons of flour with a scoop.

7 . Stage

Pour the sour cream into the pan where the chicken was cooked, stirring, and cook the sauce until it thickens. There is a point here that depends on how much water is left in the pot and how thick you want the sauce to be, so you may need to add water. Season the sauce to taste, add mustard, pepper, paprika and vinegar to taste. Return the chicken pieces to the pot.

8 . Stage

Place a piece of chicken, dumplings or side dish on the plate and pour plenty of sauce over it. Bon appetit!