Hungarian Chicken Paprikish

1 large chopped onion
1 ½ cups hot water
¼ cup butter
2 T. cornstarch
4-5 lbs chicken pieces
2 T. cold water
1 t. salt
1 cup sour cream
½ t. pepper
1 T. paprika
In skillet sauté onion in butter until tender. Sprinkle chicken w/ paprika, salt and pepper. Place in ungreased roasting pan. Spoon onion mixture over chicken. Add hot water. Cover and bake 1 ½ hours or until chicken juices run clear.
Remove the chicken to a serving platter, keep warm. In small saucepan, combine cornstarch and cold water until smooth. Whisk in all of pan juices; cook and stir for 2 mins or until thickened. Remove from heat and stir in sour cream. Spoon over meat and side dish (potatoes, rice, or spaetzele)
Grandma Moss