32 - Hungarian Chicken

Ingredients

• 2tbsp olive oil
• 2 onions, finely chopped
• 4 cloves garlic, peeled and left whole
• 2tbsp Hungarian paprika
• 8 large chicken thighs
• 4 chicken legs
• 3 fresh bay leaves
• 400ml (13fl oz) chicken stock
• 1 x 400g (13oz) tin chopped tomatoes
• Sour cream, to serve

Method

1. Heat the oven to 180°C (gas mark 4). Heat the olive oil over a medium heat in a large flameproof casserole dish or saucepan. Add the onions and whole garlic and cook, stirring for 5-7 minutes, or until they have softened (without browning too much).
2. Add the paprika, chicken pieces, bay leaves, stock and tomatoes. Bring to the boil, cover with a tight-fitting lid and transfer to the oven. Cook for 1 hour.
3. Remove the lid and cook for a further 25 minutes, or until the chicken is nicely coloured. Skim off any fat with a large spoon. Serve with the sauce, topped with sour cream.