Classic Chicken Paprikash

This is a variation of the classic dish, having lost nothing but fat. In traditional style, serve it with rice or noodles.

2 teaspoons corn oil
One 3-pound chicken, skinned and cut into 8 pieces
1 cup sliced onions
2 tablespoons paprika (preferably Hungarian, mild or hot)
2 garlic cloves, minced
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup low-sodium chicken broth
1/4 cup (2 fluid ounces) dry white wine
2 tablespoons white wine vinegar
1 tablespoon tomato puree
2 teaspoons all-purpose flour
1/2 cup nonfat sour cream

In large skillet, heat oil; add chicken. Cook over medium-high heat 2 minutes on each side, until golden brown. Remove chicken from skillet; set aside.

To same skillet, add onions; cook, stirring frequently, 4-5 minutes, until onions are lightly browned. Reduce heat to low; add paprika and garlic. Cook, stirring constantly, 3 minutes. Stir in thyme, salt and pepper.

In small bowl, with wire whisk, combine broth, wine, vinegar, tomato puree and flour, blending until flour is dissolved; strain and add to onion mixture.

Continuing to stir with whisk, bring liquid to a boil over high heat; add reserved chicken.

Reduce heat to low; simmer 20 minutes, basting chicken occasionally with pan juices, until chicken is cooked through and thigh juices run clear when pierced with a fork. Transfer chicken to serving platter.

With wire whisk, blend sour cream into pan juices; pour over chicken.