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. ---------------------------------------------------------------------------
Nutrition
Ingredients
