Serves 6
1 medium-sized onion
1 clove garlic
1 medium-sized green pepper
4 lb (1.8kg) oven-ready chicken, jointed
salt and freshly milled pepper 1 oz (25g) butter
1 level tablespoon paprika
3/4 pint (400m1) hot chicken stock
1 tablespoon concentrated tomato puree
1/4 pint (150m1) soured cream
1 level tablespoon plain flour
Peel and thinly slice the onion and peel and finely chop the garlic. Halve, deseed and finely chop the pepper. Trim the chicken pieces and season with salt and pepper. Melt the butter in a frying pan over low heat. When hot and foaming, add the chicken and fry gently, turning occasionally, until brown all over. Transfer chicken to an ovenproof casserole and keep hot.
Add the onion to the hot butter in the frying pan and cook gently for 10 minutes until golden. Add the garlic and sprinkle in the paprika. Stir in the hot stock and tomato purée and bring to the boil. Pour the contents of the pan over the chicken and add the green pepper. Cover casserole with a lid and cook in an oven heated to 350°F (180°C) or Gas no. 4 for 1 hour. Transfer chicken pieces to a warmed serving platter and keep hot.
Put the soured cream into a mixing bowl, sift over the flour and beat until blended and smooth. Add a little of the casserole juices, mix together well and turn soured cream mixture into the casserole. Bring sauce to the boil, stirring all the time, then simmer until thickened. Check seasoning and spoon the sauce over the chicken.