Chicken Paprikash

Ingredients:
3-4 lb chicken, bone-in, skin-on, cut into pieces (or just the chicken pieces)
2 t butter
2-3 cloves garlic, minced
2 medium onions, chopped
2 Roma tomatoes, diced
2 cups chicken stock (2 cups water and bullion cubes)
2 T paprika
3 cups sour cream
2 T cornstarch

Instructions:
In a dutch oven, or a large heavy pot with a secure fitting lid, melt the butter. Over medium heat, brown the chicken pieces quickly. Remove and set aside. Add the garlic and onions to the pot, and saute until lightly browned. Add the chicken stock, (or water and bullion cubes), and paprika. Bring to a boil, stirring. Add the tomato and chicken pieces, cover, and reduce heat to low. Simmer for at least 45 minutes, until the chicken is nice and tender. Remove chicken to a platter. Once this is done, mix the sour cream with the corn starch in a medium bowl, stir this mixture in with the chicken broth mix in the pot. Return to a boil until your sauce is thickened to your liking. Serve the sauce in a gravy boat with the chicken, and have with egg noodles! Absolutely delicious!!

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