Chicken Papricash -- Serves 3 to 4 Ingredients: 2 lbs. Whole chicken breasts with skin and ribs or 2 lbs. Whole chicken thighs/legs with skin 1 lb. Pasta (Bowtie or other small piece pasta) 3 tablespoons Flour 1.5 tablespoons paprika 14.5 ounces chicken broth 8oz. tomato sauce 1 stalk of celery 1 small onion 2 tablespoons of butter .25 cups cooking sherry about 6 ounces sour cream (at least 4) salt and pepper and olive oil Wash the whole pieces of chicken Chop the celelry into fine pieces Chop the onion into fine pieces Brown the chicken and set it aside, like so: Prepare a pan with oil Heat to a high heat Cook with skin side down to start Salt and peper chicken to taste Flip Salt and peper again Continue until both sides are brown Set aside chicken for later, saving both the chicken and the oil Brown the vegtables In the pan that you saved the chicken oil in, add the butter When the pan is hot, add the celery and and onion Saute for 5 minutes Add the flour and paprika to the vegatables Add the chiken broth, smoothing as you go Add the tomato sauce Add the cooking sherry Mix well and add the chicken Simmer for about 20-30 minutes on a low heat with the pan covered After it is done simmering, remove chicken pieces and set aside Add 4oz of sour cream to sauce and mix well (Start cooking pasta to finish with sauce at this time) Mill the sauce (or blend 1/2 to 3/4 in a blender) and put back in the pan Add a little more sour cream to the sauce until it is the correct consistancy and color (creamy with an orange color) Put chicken back and heat on a low heat while serving with pasta (pour some olive oil on the pasta while straining to prevent sticking)