Paprika Chicken

Submitted by English_Rose

"You can make the paprika chicken up to 2 hours ahead. Cook, covered, over low heat."

 

• Ready In: 1hr 50mins
• Ingredients: 13
• Serves: 8

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. 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. Melt the butter in a large flameproof casserole dish over medium heat until foaming.
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. Heat the oil in the casserole dish over medium heat.
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. 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. Add the sour cream and stir to combine. Cook, covered, for a further 15 minutes or until chicken is tender.
8. Remove from heat.
9. Divide chicken among serving plates and serve immediately.