Chicken Paprika

• 6 None large chicken pieces, such as legs or breast on the bone
• 2 tbsp oil
• 1 tbsp butter
• 1 large onion, sliced
• 3 cloves garlic, finely chopped
• 2 tbsp sweet or hot paprika
• 1 tbsp flour
• 1 1/4 cups chicken stock
• 2 None red pepper, cut into thick strips
• 4 large tomatoes, coarsely diced
• 1/4 cup chopped parsley
• 1 cup light sour cream

1. Remove any excess fat from the chicken pieces. Pat dry with paper towels and season with salt.
2. Heat the oil and butter in a Dutch oven on high heat. Brown the chicken in batches for 2-3 mins each side. Remove from the pan.
3. Reduce the heat to medium and add the onion and garlic. Cook for 5 mins, stirring, until softened.
4. Add the paprika and flour and stir until combined, making sure they don't burn. Pour in the stock and stir until simmering. Add the chicken, pepper and tomato and half of the parsley and bring to a boil.
5. Reduce the heat to low. Cover and simmer gently for 30 mins, until the chicken is tender.
6. Stir in the sour cream (or serve separately) and the remaining parsley. Season and serve.

chicken, oil, butter, onion, garlic, sweet, flour, chicken stock, red pepper, tomatoes, parsley, light sour cream

Taken from recipes-plus.com/api/v2.0/recipes/25295 (may not work)