Chicken Paprikash

1 large onion, chopped
1/4 cup butter, cubed
4 to 5 pounds broiler/fryer chicken pieces
2 tablespoons paprika
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups hot water
2 tablespoons cornstarch
2 tablespoons cold water
1 cup (8 ounces) sour cream

In a large skillet, saute onion in butter until tender. Sprinkle chicken with paprika, salt and pepper; place in an ungreased roasting pan.

Spoon onion mixture over chicken. Add hot water. Cover and bake at 350° for 1-1/2 hours or until chicken juices run clear.

Remove chicken and keep warm. In a small bowl, combine cornstarch and cold water until smooth. Gradually add to pan juices with onion.

Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in sour cream. Serve with chicken. Makes 6 servings.