Instructions: Slice onions and cut up celery stalks into quaters. Place them on the bottom of a Dutch oven or skillet. Add 1 teaspoon salt and the water.

Arrange chicken pieces on top in a single layer. Sprinkle with salt and cover well with paprika. Other seasonings are optional. Cook on high flame for 15 minutes. Then lower flame and cook additional hour.

VARIATIONS:

1. Add 3-4 sliced potatoes around the pot and between chicken quarters. Sprinkle potatoes generously with paprika and seasonings.

2. Use a whole chicken.

3. Instead of water, use chicken broth or dry white wine

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