September 10, 1997
From Nathan Caliendo, Chicago
Makes 6 servings
1/2 cup (1 stick) butter
1 large onion, sliced
1 (5-pound) cut-up broiler-fryer chicken
Salt and pepper to taste
1 cup very hot water
2 cups sour cream
1 teaspoon paprika
1. Melt butter in a large, heavy skillet. Add onion and saute over medium-high heat until transparent, about 7 minutes. Add chicken and fry, turning, until browned on all sides, about 10 minutes.
2. Season chicken with salt and pepper. Add hot water, cover and simmer over low heat until chicken is tender, about 1 hour.
3. Add sour cream and paprika, stirring to blend and coat the chicken. Continue simmering, uncovered, for 20 minutes.
4. Remove chicken and keep warm. Continue simmering gravy until reduced and thickened, about 30 minutes.
5. Return chicken to skillet. Coat with hot gravy. Serve immediately.