Here’s an easily adjustable recipe for bone-in chicken pieces. I made it with chicken breasts only as I was only cooking for two but it would be equally good with a cut-up chicken or just your favorite parts. I’m listing my approximate measurements for 2 bone-in breasts and a lot of soupy sauce that tasted delicious on the rice I made at the same time. Adjust accordingly to fit the number of pieces you’re cooking.

butter – 3 Tbs

flour – 1/4 cup

paprika – 3 Tbs

salt – 1/2 tsp

milk – 1 cup

sour cream – 3 Tbs roughly

Melt the butter in a deep skillet large enough to hold your chicken.

Salt the chicken pieces. Mix the flour and paprika together, then roll the chicken in it until well coated. Brown the chicken in the butter, turning frequently and moving around in the pan so it’s evenly browned, about 10 minutes. If you’re doing a lot of chicken you may want to do this in batches so each piece gets nicely browned and is not crowded at this stage.

The original recipe said you could use milk or water. I used milk. Heat it a bit (I use the microwave) and pour it in the pan. You basically want enough liquid to cook the chicken in. Bring the liquid to a simmer. Cover and cook for 30-40 minutes, until cooked through. Watch the heat so you’re not boiling the liquid. You want a slow simmer.

Turn the heat off and stir in the sour cream. Serve with rice or noodles and a simple side dish of vegetables. I served it sliced fresh tomatoes, straight from the garden.