I found this reciped in a 1986 cookbook named "365 ways to cook Chicken." (They had a series of cookbooks and I have several of them, great books but no pictures.)
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- fryer chicken (3 lb, cut up)
- salt and freshly ground peper
- 2 Tbsp
- oil (your choice, i used olive)
- 2 medium
- onions, finely chopped
- 1 Tbsp
- garlic, minced (not in original recipe, optional)
- 1 can(s)
- 15 oz diced tomatoes or
- 2 large
- fresh ripe tomatoes, coarsely chopped
- 2 1/2 Tbsp
- imported sweet paprika
- 1/2 c
- sour cream
1Season chicken with salt and pepper. In a large frying pan, heat oil over medium heat. Brown chicken lightly on all sides, about 10 minutes. Remove chicken and set aside.
2Add onion to pan. Cook, stirring occasionally, until tender, about 5 to 7 minutes. Add garlic, and continue cooking a few more minutes, stirring often, until onions begin to brown. Do not burn garlic, it gets bitter.
3Add tomatoes and paprika. Return chicken to pan. Cover tightly and simmer 30 to 40 minutes, until tender.
4Remove chicken to a serving platter. *(At this point, I skinned and deboned the chicken, then arranged the meat on a platter.) Stir sour cream into tomato mixture. Heat until warm, do not boil. Season with salt and pepper to taste. Pour sauce over chicken.
5Serve with noodles or, for a real treat, homemade spaetzle.