Chicken Paprika
1 1 / 2 kg chicken pieces [ with bones ]
2 onions, thinly sliced
400 gm red tomatoes, peeled and roughly chopped
1 cup sour cream
1 / 3 cup chopped fresh parsley
1 tablespoon lemon juice
2 tablespoons sweet paprika
1 tablespoon flour
1 tablespoon corn or olive oil
30 gm butter
Salt + pepper + thyme
Preheat oven to moderate 180 C.
Wash and pat dry chicken pieces with paper towels.
Season well with pepper. Heat butter and oil in a cooking pan.
Add chicken pieces in batches, turning for a few minutes to golden brown.
Remove to a side plate.
Add the onion to pan and cook for3 minutes until softened.
Add the paprika and stir for one minutes.
Stir in the flour and cook for one more minutes.
Stir in the tomatoes and 1 / 2 cup of boiling water.
Stir over medium heat until sauce boils and thickens.
Reduce heat and simmer for 2 minutes and season.
Return chicken to casserole coating well with sauce.
Transfer to an oven proof casserole, cover and cook in oven until chicken is tender.
Remove chicken from casserole and arrange on a serving plate.
Stir in the sour cream through sauce and reheat without boiling.
Add lemon juice and season to taste.
Spoon the sauce over chicken, sprinkle with parsley and serve with pasta
