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By Craig Claiborne
Wash and dry the chicken pieces. Heat the oil in a skillet.
Mix the flour with half of the salt and half of the pepper. Dredge the chicken with the mixture.
Fry the chicken in the oil until well browned on all sides. Remove chicken and drain.
Sauté the onion in the oil remaining in the skillet until tender but not browned.
Return the chicken to the pan and sprinkle with the thyme. Cover and cook gently for thirty minutes, or until done.
Sprinkle the chicken with the paprika and the remaining salt and pepper. Stir in the sour cream. Reheat, but do not boil.
© 1966 Craig Claiborne estate. All rights reserved.