Chicken Paprikash



1 lb.  Chicken legs
1 lb.  Chicken thighs
1 Med.  Onion diced
2 Qt.  Chicken stock
1 Cup  Sour cream
3 Each  Bay leaf
2 Tbl  Paprika
2 Tbl  Salt
½ Tbl  White pepper
1 Cup  Flour
4 Oz.  Oil


In a 6 qt. sauce pan heat oil until hot. Sear chicken legs in pan, make sure not to crowd the pan. Once legs are seared, take out legs and add thighs, DO NOT CROWD THE PAN. When thighs are done remove from pan. Sauté onions till caramelized. Add chicken back into pan, add stock, bay leaf, paprika, salt and pepper to taste. Bring to a boil and reduce to a simmer for about 1.5 to 2 hours or until liquid has reduced in half. Carefully remove chicken. In a small bowl, mix sour cream and flour with a little bit of the broth mix until smooth. Mix sour cream mixture into the rest of the broth and return to a simmer till the sauce coats the back of a spoon. Return chicken to sauce and shut off heat.