1 In a Dutch oven or large, heavy skillet, heat 2 tablespoons of margarine and 1 tablespoon vegetable over medium heat. Brown chicken, a few pieces at a time, until golden on all sides. Add more butter and oil as needed. Remove chicken pieces as they brown; set aside. 2 To the same Dutch oven, add onion, carrot, and celery; sauté for about 5 minutes. Stir in paprika; cook 1 minute. Remove from heat; stir in flour, ketchup, salt, and pepper. Gradually stir in chicken broth and cook over medium heat until sauce reaches the boiling point. Reduce heat and simmer, cover3 Add browned chicken pieces; simmer, covered, for 35 to 45 minutes, until chicken is tender. Remove chicken and vegetables to a warm platter. Pour some sauce over the chicken pieces and serve the remaining sauce with the meal.
