Chicken Porkolt with Onions

This is Mary Margaret’s favorite way to stew chicken pieces. The sauce has such wonderful flavor!

1 Chicken cut into 8 pieces or 4 thighs or 4 drumsticks
1 ½ lb. onions, thinly sliced
2 garlic cloves, minced
4 TBSP cooking oil or butter
2 TBSP paprika
1 ½ cups chicken stock
Salt and pepper

Heat oil on medium in large heavy bottomed skillet or heavy bottomed 4 quart pot. Add onions and garlic and sauté until softened, about 7 minutes. Add chicken pieces and sauté with onions until chicken pieces are browned, about 3 minutes. Briefly remove from heat and add paprika and season to taste with salt and pepper. Stir well to incorporate seasonings. Add chicken stock and return to heat. Bring to a boil and then reduce heat to a simmer. Simmer one hour with a lid on. Then, remove the lid and increase the heat to boil off some of the stock until it has thickened into a sauce, about 15 minutes. Check the seasonings and serve. Serves 4.