jointed (or use 2 large chicken legs and 2 breasts
halved)
salt
2 tbsp olive oil
knob butter
1 onion
chopped
2-3 cloves garlic
chopped
2 tbsp sweet paprika
or 1 tbsp each sweet and hot paprika
1 tbsp flour
285ml/½pint chicken stock
3 tbsp chopped fresh flatleaf parsley
2 red peppers
seeds removed and cut into 1cm/0.5in strips
4 large ripe tomatoes
roughly chopped
250ml/8fl oz soured cream
Directions
Rub the chicken pieces with salt. Heat the oil and butter in a large heavy-bottomed pan and brown the chicken all over for a few minutes. Remove the chicken from the pan and set to one side.
To the same pan
add the onions and garlic and sweat for about 5 minutes. Add the paprika
then the flour
and stir until combined - take care not to burn it.
Add the stock and stir. Return the chicken pieces to the pan
adding a bit more stock if the mixtures seems too dry. Add half of the parsley and bring to the boil. Add the red pepper strips
reduce the heat and simmer for 10 minutes. Stir in the tomatoes and simmer gently for about 1 hour.
When the chicken is cooked
remove the pan from the heat. Stir in the sour cream and the remaining parsley. Check the seasoning and serve.
