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A tasty one pot dish, which is very rich and slightly smoky from the paprika. It’s delicious served with mash or rice – a swirl of sour cream does not go amiss either!

INGREDIENTS:

1 large chicken, jointed (or use large chicken legs, thighs and breasts, halved)
2 tbsp olive oil
1 tbsp butter
1 onion, roughly chopped
2-3 cloves garlic, chopped
1 tbsp sweet paprika
1 tbsp hot paprika
1 tbsp flour
½ pint chicken stock
3 tbsp fresh flat leaf parsley, chopped
2 red peppers, de-seeded and cut into ½ inch strips, or miniature peppers halved and deseeded
4 large ripe tomatoes, roughly chopped, or whole baby cherry tomatoes
8 oz sour cream

METHOD:

Rub the chicken pieces with the salt. Heat the oil and butter in a large heavy-bottomed pan and brown the chicken all over for a few minutes. Remove the chicken from the pan and set to one side.

To the same pan, add the onions and garlic and sweat for about five minutes. Add the sweet and hot paprika, then the flour, and stir until combined - take care not to burn it.

Add the stock and stir. Return the chicken pieces to the pan, adding a bit more stock if the mixtures seems too dry.

Add half of the chopped parsley and bring to the boil. Add the red pepper strips, reduce the heat and simmer for 10 minutes.

Stir in the tomatoes and simmer gently for about one hour.

When the chicken is cooked, remove the pan from the heat. Stir in the sour cream and the remaining parsley. Check the seasoning and serve.