Here's the recipe:

2 teaspoons corn oil

3 pounds chicken, skinned, cut into 8 pieces

1 cup sliced onions

2 tablespoons paprika -- (pref Hungarian)

2 cloves garlic -- 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 dry white wine -- 2 fluid ounces

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. Continue 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.

Serving Size : 8

Nutritional analysis per serving, per recipe: 152 calories; 6 g. fat; 0
g. fiber; 50 mg. cholesterol; 208 mg. sodium

M.C. formatted by Dina

The pan was left uncovered which may be unusual for braising.
Even without the fat it was a very tasty dish.

Heidi