Hungarian Chicken Paprika

4 pound chicken, skinned
1 onion, chopped
1 teaspoon garlic powder
2 tablespoon butter
1/2 pint sour cream
4 tablespoon sweet paprika

One 14 and 1/2 oz. can chicken broth
plus enough water to raise liquid 1/2 the way to the center of chicken

3 chicken bouillon cube
Very small pinch of sharp cayenne pepper or 1 teaspoon black pepper

In a large deep fry pan, take the butter and onion and set on medium
flame to brown a little, add the sweet paprika and dash of cayenne pepper.
Add chicken broth, bouillon cubes and some water as needed.
Add skinless cut up chicken, cover and stew slowly till well done,
turning chicken pieces over now and then. Keep adding more water,
as needed to maintain level. Remove Chicken and keep warm.
Add 4 tablespoon flour (make into a thin paste) to the liquid and
bring to boil stirring constantly until gravy thickens

Mix one pint sour cream, do not boil, just stir lightly and simmer
slowly until it mixes. Taste and add salt if needed. Return cooked
chicken to pan and simmer a few minutes before serving.

Yields: 6 servings