Paprika Chicken

Ingredients

• 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

Directions

1. 1

   Combine the flour and paprika in a large bowl. Season with salt and pepper. Add the chicken and gently toss to evenly coat in flour mixture.

2. 2

   Melt the butter in a large flameproof casserole dish over medium heat until foaming.

3. 3

   Add the chicken and cook, turning occasionally, for 5-10 minutes or until brown all over. Use a slotted spoon to transfer chicken to a heatproof bowl.

4. 4

   Heat the oil in the casserole dish over medium heat.

5. 5

   Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the sugar and cook, stirring, for 1 minute or until well combined.

6. 6

   Add the chicken, tomato, water and bay leaf, and bring to the boil. Reduce heat to low and simmer, covered, for 1 hour or until chicken is cooked through.

7. 7

   Add the sour cream and stir to combine. Cook, covered, for a further 15 minutes or until chicken is tender.

8. 8

   Remove from heat.

9. 9

   Divide chicken among serving plates and serve immediately.