Paprika Chicken

I cooked this for lunch on the weekend and not only was it approved by the husband, but it was also approved by the children. Such a simply prepared meal and the ingredients are pantry regulars so you won't be going out of your way trying to find 'exotic' ingredients.

Serves 4 | approximately 30 minutes
Ingredients
¹/₄ cup plain flour
1 tablespoon ground sweet paprika
8 pieces chicken drumstick, large, skin off
25g butter
2 tablespoon olive oil
2 brown onions
2 cloves garlic
2 teaspoons caster sugar
2 cans of 400g diced Italian tomatoes
250mL water
1 dried bay leaves
235g sour cream

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. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens.

5. Add the sugar and cook, stirring, for 1 minute or until well combined. Add the chicken, tomato, water and bay leaf, then bring to the boil.

6. 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.  Remove from heat.

8. Divide chicken among serving plates and serve immediately.

** Original recipe from Taste.com.au Best of Winter iPhone app **