1    Frying chicken, cut into
-pieces (or you can use all
-thighs, quarter
Breasts,
Etc.)
8 sl Bacon
1/4 c  Finely chopped onion
3/4 c  + 2 Tb flour
1 1/2 ts Salt
1 1/2 ts + 11/2 Tb paprika
1    Uecikn bouillon
2/3 c  Milk
1 1/2 c  Thick sour cream

Clean, rinse and pat dry the chicken, and cut into pieces. Dice bacon and
place into Dutch oven. Cook slowly, stirring and turning frequently, until
bacon is slightly crisped. Add the chopped onion and cook until
transparant stirig ocsoally. Meanwhile, coat chicken evenly by shaking 2 or
3 pieces at a time in a plastic bag containing 3/4 cup flour, 1 1/2 tsp
salt, and 1 1/2 tsp paprika. With slotted spoon, remove bacon and onion
from pan, leaving bacon fat in pan and set aside. Save 2 Tb bacon fat and
set aside. Slightly increase the heat under the pan. Lightly and evenly
brown the chicken, starting with meatier pieces, and browning skin sides
first. When chicken is browned, reduce heat. Cover pan tightly and cook
chicken slowly for about 25 to 40 minutes until thick pieces are tender
when pierced with a fork. Meanwhile, dissolve chicken bouillon in 1 cup hot
water and set aside. Melt saved bacon fat again in a small saucepan over
low heat. Blen into the fat 2 Tb flour. Heat until the mixture bubbles,
stirring constantly. Remove from heat and gradually add chicken broth,
stirring all the while. Return o heat and bring to rapid boil. Keep
stirring! Cook 1 to 2 minutes longer. Gradually add (still stirring of
course) milk and 1 1/2 Tb paprika. When thoroughly heated, remove saucepan
from heat. Stirring vigorously with a whisk or fork, add the sour cream to
the sauce in small amounts. Mix in the bacon and onion. Pour the sauce
into the skillet over each piece of chicken. Cook over low heat, stirring
sauce and turning chicken frequently for 3 to 5 minutes or until thoroughly
heated; do not boil. Cover pan tightly; turn off heat under chicken and
let s Csirke Paprikas (Chicken in Paprika Sauce)