3 lb cut-up chicken
salt
2 Tablespoons olive oil
2 cups chopped onions
3 Tablespoons CuisineMentor Hungarian Goulash Gourmet Spice Blend
1 cup chicken stock
2 Tablespoon flour
1˝ cup sour cream

Pat chicken dry with paper towels. Season chicken well with salt.
In a large skillet, heat oil over high heat until a haze forms over it. Add as many pieces of chicken, skin side down, as will fit in one layer. After 2 minutes, or when the pieces are golden brown on the bottom side, turn them over and brown on other side. Remove pieces as they brown and replace with uncooked pieces until all chicken pieces are browned. Pour off all but 2 Tablespoon fat. Add onions and sauté over medium heat for 10 minutes, or until lightly colored. Take off the heat, stir in CuisineMentor Hungarian Goulash Gourmet Spice Blend and stir until onions are well coated. Return the skillet to the heat and add chicken stock. Bring to a boil, stirring in the brown bits from the bottom of the pan.
Return chicken to the skillet. Bring to a boil, lower heat to lowest point and cover skillet tightly. Simmer the chicken 20 to 30 minutes or until the juice from a thigh runs yellow when it is pierced. When the chicken is tender, remove to a platter. Skim off the surface fat from the skillet.
In a small bowl, stir flour into the sour cream with a wire whisk. Stir the mixture into simmering juices. Simmer 6 minutes, or until the sauce is thick and smooth. Return the chicken and any accumulated juices into the skillet. Baste with the sauce, simmer 3-4 minutes to heat the chicken thru out.
Serve with wide egg noodles, or home style noodles.
Serves 6.

Variations: Use boneless skinless chicken thighs.

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