Paprika Chicken

Divide chicken into pieces and quickly fry in butter, remove from pan and keep warm. In the fat residue fry onions, stir in garlic and paprika and pour white wine and chicken soup. Add in the chicken pieces and saute until tender. Remove from the pan again and loosen from skin and bones. Thicken the stock with cornstarch and sour cream. Season with salt, pepper and marjoram, add the chicken and bring to the boil briefly.

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