Chcken Paprika (picture below

MAKES 6 TO 8 SERVINGS

SEASONING MIX

1 tablespoon salt
1 teaspoon onion powder
1 teaspoon dried sweet basil leaves
3/4 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon dried dill weed

1 (3- to 4 pound) chicken, cut into 8 pieces, all visible fat removed
2 tablespoons olive oil
2 cups chopped onions, in all
1 teaspoon minced fresh garlic
1/4 cup sweet paprika
1 (6-ounce) can tomato paste
3-1/2 cups chicken stock
1 (8-ounce) container sour cream

Combine the seasoning mix ingredients thoroughly in a small howl. Makes 2 tablespoons plus 1-3/4 teaspoons.

Sprinkle 2 tablespoons of the seasoning mix over the chicken pieces and rub it in well with your hands.

Heat the oil in a 5-1/2-quart pot over high heat. When the oil is hot, add the chicken pieces, skin side down, and brown them, about 7 minutes on each side. Remove the chicken to a bowl. Add 1 cup of the onions to the pot, scrape up the brown crust on the bottom of the pot, and cook 2 minutes. Add the garlic, paprika, the remaining 1 cup onions, and the remaining seasoning mix. Cook, scraping the pot bottom occasionally, until the onions are browned and a crust has formed, about 4 minutes. Stir in the tomato paste, scrape the pot bottom, and cook 2 to 3 minutes. Stir in the stock, scrape up the crust on the bottom of the pot, and bring to a boil. Return the chicken to the pot, along with any juices that have accumulated in the bowl, and bring to a boil. Cover, reduce the heat to medium low, and simmer 25 minutes.

Remove the pot from the heat and stir several tablespoons of the sauce into the sour cream, a tablespoon at a time. Then gently stir the sour cream mixture back into the sauce. Place the pot over low heat and cook, stirring constantly, just until the sour cream is incorporated and the sauce is heated through. Makes about 5-1/2 cups sauce plus the chicken.

Serve immediately over broad noodles.