chicken with paprika & cream sauce
- 8 chicken legs, skinless, bone-in
- 1 onion, sliced
- 2t. red sweet paprika
- 5 C. chicken broth
- 4 T. vegetable oil
- 4 T. flour
- 3 1/2 T. (heapin) sour cream
- 1/2 C. whipping cream
- salt to taste
- 1 lb. cooked cavatappi
Saute sliced onion until soft. Add paprika and cook for 30 seconds. Add chicken broth and chicken. Cover and boil for 45 minutes.
Meanwhile, combine flour, sour cream and whipping cream. Set aside until chicken is cooked.
Once cooked, remove chicken from pot and add in sour cream mixture, whisking as you pour it in. Bring to boil; cook for 3-5 minutes. Return chicken to sauce. Serve over cooked cavatappi noodles.