2 spring chickens, cut into pieces 3 lg onions, finely chopped 1 tbsp shortening Peppercorns, to taste 1 tbsp paprika 1 tsp flour 1/2 c sour cream Salt, to taste

Saute onions in shortening over low flame. Add paprika and chicken, cover with water, and let stew, covered with a lid, for about 45 minutes. Add salt and peppercorns and let stew another 30 minutes. Then mix in the flour and sour cream. Bring to a boil and remove from the flame. (If you boil longer it will become too watery.) Serve with dumplings or boiled rice.

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