Paprika chicken

Ingredients (8 servings):

• 40g (1/4 cup) plain flour
• 1 tablespoon ground paprika
• Salt & freshly ground black pepper
• 8 large (about 125g each) chicken drumsticks, skin removed
• 25g butter
• 2 tablespoons olive oil
• 2 brown onions, halved, finely chopped
• 2 garlic cloves, crushed
• 2 x 400g cans diced Italian tomatoes
• 250ml (1 cup) water
• 1 dried bay leaf
• 235g (1 cup) sour cream

Method:

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. Add the chicken and cook, turning occasionally, for 5-10 minutes or until brown all over.
3. Use a slotted spoon to transfer chicken to a heatproof bowl.
4. Heat the oil in the casserole dish over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens.
5. 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.
6. Add the sour cream and stir to combine. Cook, covered, for a further 15 minutes or until chicken is tender. Remove from heat.
7. Divide chicken among serving plates and serve immediately.