Saturday, March 17, 2007


3 tbsp. margarine
1 1/3 c. thinly sliced onion
1 tbsp. paprika
2 1/2 to 3 lb. broiler-fryer chicken, cut up
1 tsp. salt
1 c. hot water
1 chicken bouillon cube
1/4 tsp. pepper
1 tbsp. cornstarch
1 tbsp. cold water
8 oz. carton plain yogurt
Saute onion in margarine until golden; blend in paprika. Add chicken, brown well. Dissolve bouillon cube in hot water, add to skillet with salt and pepper. Cover and simmer 35-45 minutes until chicken is very tender. Dissolve cornstarch in cold water, blend into yogurt. Stir into skillet. Heat through. Serve with Spaetzles, dumplings or noodles. Serves 6.

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