Source: dLife

A delicious Hungarian dish with plenty of paprika taste.

Servings

1 whole chicken, raw , cut into pieces (2 to 3 pounds)
2 tbsp olive oil
1 pinch salt and pepper (to taste)
1 cup fresh chopped onion
1 tbsp paprika
0.25 cup white wine
0.25 cup low sodium chicken broth
0.5 cup reduced fat sour cream

1 In a 12 inch skillet, heat olive oil and brown chicken on all sides. Season chicken with salt and pepper. Remove chicken and set aside.
2 Add onion to skillet. Cook just until tender, but not brown.
3 Stir in paprika. Return chicken to skillet, turning to coat with paprika/onion mixture.
4 Add wine and broth.
5 Bring to a boil; reduce heat, cover and simmer for 40 minutes or until chicken is fully cooked and tender. Remove chicken and keep warm.
6 Boil skillet drippings until reduced to 1/2 cup liquid, about 3 minutes. Stir in 1/2 cup sour cream. Heat through.

Serve chicken atop pasta if desired, and pour sauce over all.