Ingredients

• 4 x Chicken Thighs - trimmed

• 4 x Small chicken drumsticks

• 3 x Tablespoons Butter

• Quality olive oil

• 1 x Halved medium garlic cloved. Sliced diagonally

• 2 x Tablespoons plain flour

• 2 x Tablespoons tomato paste

• 4 x Tablespoons genuine Hungarian sweet paprika - True Hungarian essential

• 1 x Teaspoon caraway seeds - lightly crushed to release flavour in sauce
  

• 2 x Cups home made style chicken stock - avoid the oversalted cardboard stocks

• 2 x Teaspoons sherry vinegar - important for flavour balance

• 1/4 x Teaspoon black pepper

• 1 x Cup sour cream

• Salt to your taste or special diet

Preparation

In a medium hot pan add a little olive oil and when hot brown the chicken on all sides then set aside. It is important that the chicken skin is fully browned. Do not let the chicken stew.

Next, add the onions with a little more olive oil if needed to the pan and allow to caramelise before adding the garlic face down for about two minutes then add the tomato paste and 2 x tablespoons of the flour, stir well into the onions then add the paprika, caraway seeds and stir again.

Now add the chicken stock, deglaze the pan, then return the chicken to the pan and cook for around 20 minutes until the chicken is par cooked then remove from the pan and add the sour cream and the sherry vinegar.

Return the chicken, baste with the sauce and prepare to serve with baby potatoes and chopped parsley (option)

Important: Take care not to stew the chicken when browning