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4 servings2-1/2 to 3-pound broiler-fryer chicken, cut up 1 teaspoon salt, divided 1/4 teaspoon pepper, divided 1/4 cup CRISCO Oil 1 medium onion, chopped 1 can (8 ounces) tomato sauce 1/2 cup water, divided 1-1/2 to 2 tablespoons paprika 1 cup dairy sour cream 1/4 cup all-purpose flour Hot cooked narrow egg noodles Fresh parsley sprigs (optional) Sprinkle chicken with 1/2 teaspoon salt and 1/8 teaspoon pepper. Heat Crisco Oil in large skillet. Add chicken pieces. Brown over medium-high heat. Remove chicken from skillet; set aside. Discard drippings, reserving 1 tablespoon in skillet. Add onion. Sauté over moderate heat until tender. Stir in tomato sauce, 1/4 cup water, paprika, remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper. Add chicken. Heat to boiling. Cover. Reduce heat. Simmer, stirring occasionally, 35 to 40 minutes, or until chicken is tender and meat near bone is no longer pink. Remove chicken from skillet; set aside. Blend sour cream, remaining 1/4 cup water and flour in small mixing bowl. Blend into mixture in skillet. Cook over low heat, stirring constantly, until thickened. Serve with chicken and egg noodles. Garnish with fresh parsley sprigs, if desired. |
