Ingredients
6 tablespoons all-purpose flourSalt and pepper to taste1 broiler/fryer chicken (about 3-1/2 pounds), cut up1/4 cup butter, divided1 large onion, chopped2/3 cup tomato juice1 to 2 tablespoons paprika1 teaspoon sugar1 teaspoon salt1 bay leaf2/3 cup chicken broth2/3 cup sour creamHot cooked egg noodles
Preparation
Combine flour, salt and pepper in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat.
Melt 1 tablespoon butter in a large skillet. Add onion and cook until tender. Remove from pan and set aside. In the same skillet, melt remaining butter and brown chicken on all sides.
Combine tomato juice, paprika, sugar and salt; add to chicken. Add bay leaf, broth and onion. Cover and simmer 45-60 minutes or until chicken is tender.
Remove chicken to a platter; keep warm. Reduce heat to low, remove bay leaf and stir in sour cream. Heat through (do not boil). Pour sauce over chicken. Serve with noodles.
