Hungarian Chicken

Put the chicken in a bag with flour and seasonings and shake well.

Heat the butter and oil in a heavy skillet until quite hot, and brown the chicken thighs well on both sides. Transfer to a piece foil absorbent paper.

Add the onions to the skillet and brown very well, using additional butter and oil if needed.

Return the chicken thighs to the pan with the broth and the additional paprika and simmer, covered, until the chicken is just tender, about 20 minutes. If the broth is absorbed, add more.

Transfer the chicken to a hot serving dish. Add the sour cream to the pan off the heat and stir into the pan juices.

Heat 1 minute.

Pour over the chicken thighs. Sprinkle the lemon rind on top.