Instructions: Heat the drippings in a large skillet and saute the onion until they are golden. Push them to the side of the pan and add the chicken to the skillet. Cook to lightly brown the pieces on all sides. Reduce the heat to low and sprinkle the onion and chicken with the salt and paprika. Add the broth or wine, cover and simmer for 45 minutes, or until the chicken is cooked through. Remove the chicken to a platter.

Stir the sour cream into the onion mixture left in the skillet and heat through. Do not allow to boil or the cream will curdle. Pour the sauce over the chicken and serve with buttered egg noodles.

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