Chicken Sputnik

1 large chicken, cut into serving pieces
salt and freshly ground pepper
1/4 C. all-purpose flour
2 Tbsp. butter
2 large onions, sliced 1/2 in. thick
5 large potatoes, sliced 1/2 in. thick
3/4 C. grated Pecorino Romano cheese
1 Tbsp. Hungarian paprika
3/4 C. dry sherry
1 1/2 C. chicken broth (preferrably homemade)

Season the chicken with salt and pepper and coat with flour.
In a Dutch oven, saute the chicken in butter over medium-low heat until it is golden.
Layer the onions and potatoes on top of the chicken. Top with the cheese, paprika, and salt and pepper to taste (about 1 1/2-2 tsp.).
Add the sherry and chicken broth. Cover and simmer for 2 hrs. or until vegetables are tender and the chicken easily pulls away from the bone. Stir often to prevent sticking.

Helpful Tip: If you substitute boneless, skinless chicken breasts, use 1 stick of butter to saute.