Csirke Paprikas (chicken in paprika sauce) - serve 4

1 each frying chicken, cut into pieces
8 slice bacon
1/4 cup finely chopped onion
1 cup + 1 tbsp flour
1 tsp salt
1 tsp + 1/2 tbsp paprika
1 each Uecikn bouillon
1/2 cup milk
1 1/2 cup thick sour cream

Clean, rinse and pat dry the chicken, and cut into pieces. Dice bacon and place into dutch oven. Cook slowly, stirring and turning frequently, until bacon is slightly crisped.
Add the chopped onion and cook until transparant stirig ocsoally.
Meanwhile, coat chicken evenly by shaking 2 or 3 pieces at a time in a plastic bag containing 3/4 cup flour, 1 tsp salt, and 1 ½ tsp paprika. With slotted spoon, remove bacon and onion from pan, leaving bacon fat in pan and set aside.
Save 2 tbsp bacon fat and set aside.
Slightly increase the heat under the pan.
Lightly and evenly brown the chicken, starting with meatier pieces, and browning skin sides first. When chicken is browned, reduce heat.
Cover pan tightly and cook chicken slowly for about 25 to 40 minutes until thick pieces are tender when pierced with a fork.
Meanwhile, dissolve chicken bouillon in 1 cup hot water and set aside.
Melt saved bacon fat again in a small saucepan over low heat. Blen into the fat 2 tbsp flour.
Heat until the mixture bubbles, stirring constantly.
Remove from heat and gradually add chicken broth, stirring all the while.
Return o heat and bring to rapid boil. Keep stirring! cook 1 to 2 minutes longer.
Gradually add (still stirring of course) milk and 1/2 tbsp paprika. When thoroughly heated, remove saucepan from heat.
Stirring vigorously with a whisk or fork, add the sour cream to the sauce in small amounts. Mix in the bacon and onion.
Pour the sauce into the skillet over each piece of chicken.
Cook over low heat, stirring sauce and turning chicken frequently for 3 to 5 minutes or until thoroughly heated; do not boil.
Cover pan tightly; turn off heat under chicken and let s csirke paprikas (chicken in paprika sauce).