Paprika Chicken

• 3 tablespoons plain flour
• 1 tablespoon ground paprika
• salt & freshly ground black pepper
• 8 large chicken drumsticks, skin removed
• 1 ounce butter
• 2 tablespoons olive oil
• 2 brown onions, halved, finely chopped
• 2 garlic cloves, crushed
• 2 teaspoons caster sugar
• 2 (14 ounce) cans diced Italian tomatoes
• 1 cup water
• 1 dried bay leaf
• 1 cup sour cream

1. Combine the flour and paprika in a large bowl.
2. Season with salt and pepper.
3. Add the chicken and gently toss to evenly coat in flour mixture.
4. Melt the butter in a large flameproof casserole dish over medium heat until foaming.
5. Add the chicken and cook, turning occasionally, for 5-10 minutes or until brown all over.
6. Use a slotted spoon to transfer chicken to a heatproof bowl.
7. Heat the oil in the casserole dish over medium heat.
8. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens.
9. Add the sugar and cook, stirring, for 1 minute or until well combined.
10. Add the chicken, tomato, water and bay leaf, and bring to the boil.
11. Reduce heat to low and simmer, covered, for 1 hour or until chicken is cooked through.
12. Add the sour cream and stir to combine.
13. Cook, covered, for a further 15 minutes or until chicken is tender.
14. Remove from heat.
15. Divide chicken among serving plates and serve immediately.

flour, ground paprika, salt, chicken, butter, olive oil, brown onions, garlic, caster sugar, italian tomatoes, water, bay leaf, sour cream

Taken from www.food.com/recipe/paprika-chicken-249381 (may not work)