Recipes:
# Saucy Chicken Legs
## INGREDIENTS
* 4 chicken legs with thighs
* 2 tablespoons vegetable oil
* ½ cup chopped onion
* 1 (10-ounce) can cream of chicken soup
* 1 teaspoon paprika
* ½ teaspoon salt
* 2 tablespoons lemon juice
* 1 teaspoon dried dill
* ½ cup chicken broth
* ½ cup sour cream
**SERVES 4**
---
## Make Ahead
Brown the chicken as recipe directs in step 1. Arrange in a baking dish. Cover; store in the refrigerator 1 day ahead. Proceed as recipe directs in step 2.
---
## Variation
Replace the paprika with hot Hungarian paprika for a tangier sauce.
---
### 1
Preheat oven to 350°F.
Heat oil in a large skillet over medium heat. Add chicken; brown on all sides, about 15 minutes.
Arrange chicken in a baking dish.
---
### 2
Sauté onion in pan drippings for 5 minutes.
Add soup, paprika, salt, lemon juice and dill; mix well.
Reduce heat to low.
---
### 3
Stir broth and sour cream into skillet; mix well.
Heat sauce to serving temperature. Do not boil.
---
### 4
Spoon sauce over chicken.
Bake, covered, for 20 minutes or until chicken is tender.
---
## Make It Quicker
* Sour cream that has been brought to room temperature will blend more easily into a hot mixture.
* If the skillet is not large enough to hold all the chicken, use two skillets. Food browns more quickly if there is sufficient room between each piece.
