4 chicken quarters
3 tbsp butter
1 small onion
2 tbsp paprika
125 ml chicken stock
225 ml soured cream
Salt and freshly ground black pepper
1. Melt the butter in a heavy frying pan and brown the chicken and onions over medium-high heat.
2. In a separate bowl, stir the paprika into the chicken stock. Pour the mixture over the chicken.
3. Cover the pan with a lid or some foil, turn the heat down to low and let it simmer for 30 to 45 minutes.
4. When the chicken is tender and cooked through, remove it from the frying pan and put it on a serving platter. Stir the soured cream into the liquid left in the pan and stir until smooth and well blended. Heat through, but do not let it boil, or it will curdle. Salt and pepper to taste and serve this gravy with the chicken.