Baked Chicken Paprika with Yogurt

3 pound Chicken, cut into serving pieces

2 onions, sliced thin

3 tablespoons olive oil

1 teaspoon salt

1 tablespoon paprika

1/4 cup chicken broth

1/4 cup red wine

1 cup plain yogurt

2 cups dried noodles

Stir fry onions in olive oil (or any kind of oil product you like) in a large heavy skillet or electric frying pan over medium heat about 10 minutes. Push onions to the side of the pan and add the chicken and fry about 10 to 15 more minutes until it is lightly browned on both sides. Turn heat to low and arrange chicken skin side up (if it has skin) and spread onions evenly around the chicken. Sprinkle salt and paprika over the onions and chicken. Add the broth and wine, cover and simmer for about 20 minutes if you use boneless chicken and for about 30 minutes if you use whole pieces, until chicken is tender. About 20 minutes before chicken is done start noodles (or whatever starch you want to serve the chicken with creamy onions sauce on) so they will be done when the chicken is. (You can refrigerate the chicken at this point for a couple hours and skim off any congealed fat if you are really watching your calories, then reheat and start again here). Arrange chicken on a platter and keep warm. Mix yogurt into the onions and heat for a five minutes and pour over chicken, and serve with noodles, rice, polenta or potatoes.