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Chicken in the Pot
Mark Kissel, Portage, PA
Ingredients
| 1 1/2 - 2 | lbs. chicken legs and thighs |
| 2-3 | tbs. vegetable shortening |
| 3/4 | cup onion, chopped |
| salt and pepper | |
| paprika | |
| 10 - 12 | oz. sour cream (2/3 - 3/4 of a 16 oz. container) |
| 16 | oz. package of wide egg noodles |
In an electric skillet, melt shortening and brown chicken, salting, peppering, and *liberally* paprika'ing the chicken each time it's turned.
Add onion about halfway through.
Cook egg noodles to about 1 minute before cooked.
When chicken is done and onion clear, remove chicken, and mix sour cream into chicken drippings/paprika/onion.
Stir in noodles. Serve chicken with noodles.
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