Here is how my chicken paprika turned out:
Recipe for chicken paprika
8 pieces of chicken thighs, bone in, skin on.
salt and pepper
2 tbsp vegetable oil
1 large onion, diced
2 garlic cloves, finely chopped
3 tbsp paprika, plus more to taste
1tbsp plain flour
400g can chopped tomatoes
500 ml chicken stock
125ml soured cream.
Preheat the oven to 180C/350F/Gas mark . Season the chicken pieces. Heat the oil in the casserole on top of the stove. Working in the batches, if necessary add the chicken to the casserole, skin-side down, and brown well for about 5 minutes.
Turn the chicken and brown the other side. Transfer to a plate and set aside. Add the onion to the casserole and cook over a medium heat, stirring occasionally for 2-3 minutes, until soft. Add the garlic and continue cooking for 3-5 minutes longer.
Stir in the paprika. Cook very gently, stirring occasionally for about 5 minutes. Stir in the flour, then add the tomatoes, stock, salt and pepper, bring to the boil. Return the chicken, cover and cook in the heated oven for 35-40 minutes, until the chicken is tender.
Transfer the chicken pieces to a plate and serve warm with rice, potatoes or vegetables.