• 1 package cut up chicken (legs, thighs, wings, breasts) about 2.5 to 3 lbs.
• 2 tablespoons oil
• 1 large onion
• 3 cups chicken broth (use low sodium boxed broth)
• 1 to 2 tablespoons of sweet Hungarian paprika (Sczed is the brand, red tin, be sure you don’t buy the HOT kind)
• 4 or 5 whole peppercorns
• 1 large bay leaf
• sour cream to taste
• cooked elbow macaroni

Rinse chicken off in cold water, then soak chicken in salted water for 1/2 hour. Rinse chicken again and then pat dry with paper towels.

In a large skillet or dutch oven that has a cover, brown chicken pieces on both sides in oil under medium heat. Remove chicken and keep warm. Pour off some of oil fat leaving about 1 to 2 tbs. in pan. Dice onion and saute in pan scraping up any brown bits for about 5minutes. Add paprika to onions and saute for another 3/4 minutes, stirring and scraping pan.

Turn heat to low and slowly add the broth, stirring to scrap bottom. Add the bay leaf, peppercorns and chicken. Cover pan and cook on low/medium simmer for about 45 minutes. Check for doneness by piercing thickest piece with fork (breast). If it easily comes out, chicken is done.

Turn off heat and remove chicken pieces. Cut all meat from bones and place back in pan with broth. Add sour cream to taste. Remember you can add more to your individual plate.

While chicken is cooking, cook up your noodles.

Place cooked noodles in dish, ladle paprikash on top. Enjoy!