Chicken Paprikash

20 oz chicken pieces (bone in, dark meat)
1 large onion
1 1/2 Tbl sweet Hungarian paprika
1/4 Tsp ground cayenne pepper
1 clove garlic
white wine
1/3 cup sour cream
black pepper
lard or bacon grease
egg noodles or spaetzle
Peel, halve and slice the onions into medium-thin strips. Chop the garlic finely.

Remove the excess moisture from the chicken pieces with paper towels. Over a medium-high flame, heat up a Dutch oven. Sear the chicken in lard until golden. Remove the chicken, and degrease the pan. Turn the heat down to low. In the pan, melt 2 Tbl of lard (or butter), sprinkle in the paprika, throw the onions and salt to taste in. Stir the paprika/onion mixture constantly until the onions are relatively soft. (Do not allow the paprika to burn.)

Return the chicken to the pan. Throw in the garlic. Season with cayenne, salt and pepper. Deglaze the pan with wine. Cover the pan with a tightly fitting lid. Simmer very slowly until the chicken is tender - 45 minutes to an hour.

When the chicken is tender, turn the heat down. Add the sour cream and bring the liquids up to temperature. Do not boil, as the sour cream could break. Taste for salt and pepper. Serve over egg noodles or spaetzle.