Carve chicken into 4 pieces and rub with salt and pepper. Fry with the onions in hot butter on all sides.
Remove the chicken, sprinkle paprika into the fat, heat very briefly in it, add the flour and extinguish with clear soup.
Return the chicken and steam in the sauce with the lid closed until tender.
Pour the cream over it and season with salt and paprika.
Bring long grain rice to the table as a side dish
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