CHICKEN PAPRIKA

5 lb. chicken pieces
3 tbsp. butter
3 tbsp. oil
1 1/2 c. finely chopped onion
3-4 tsp. sweet Hungarian paprika
4 tsp. chicken bouillon (4 cubes)
3-4 c. water (just to cover)
2 tbsp. flour mixed with 2 c. sour
cream

Boil butter, oil, onion, paprika, bouillon and water in a heavy pot, add chicken. Simmer covered until tender. Remove chicken, then bone and skin. Add flour and sour cream mixture and chicken. Don't boil again. Serve with cooked rice. Makes 6 servings.