George Segal's Chicken Paprika
1 medium yellow onion
4 tablespoons olive oil
3 1/2 pounds frying chicken, cut in pieces
2 cups tomato juice
Pinch of oregano
1 large bay leaf
Pinch of marjoram
1 1/2 teaspoons paprika
1 1/4 teaspoons salt
1/4 teaspoon freshly ground pepper
2 cups sour cream
Cut onion into heated oil in a heavy skillet; brown slightly, remove and reserve onion. Brown chicken quickly on all sides in onion-flavored oil.
Add onion, tomato juice (enough to cover chicken), oregano, bay leaf, marjoram, paprika, salt and pepper. Cover, simmer 45 minutes or until chicken is fork-tender. Remove chicken to a heated platter. Reduce sauce one-fourth over medium heat, stirring often.
Using a wire whisk, add sauce slowly to sour cream in a large mixing bowl; blend until smooth. Return sauce to skillet, add chicken, heat gently five minutes. Serve with steamed rice. Serves 4 to 5.
Thoughts: Add the sauce to the sour cream carefully to prevent lumping. Team the piece de resistance with a green vegetable, chilled green salad, crisp Italian bread and fruit for dessert. Choice of wine: Valpolicella.