Ingredients
1 red onion
1 tbsp of tomato paste
1 tbsp of flour
1 tbsp of salt
1 tsp of black pepper
1 tbsp of double cream/heavy cream or sour cream
200ml chicken stock
3-4 chicken thighs with bones
3-4 tsp of sweet paprika
Remove the chicken skin and generously salt both sides. In a frying pan with some oil, brown all sides of the chicken. Once browned, remove the chicken from the pan and set it aside.
In the same pan, add more oil if needed, then add 1 finely diced onion. Cook until the onion is soft and glossy. Stir in the tomato paste and cook for 1-2 minutes, allowing it to meld with the onion. Add the flour and cook for another 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the chicken stock, stirring continuously to create a smooth mixture. Add just enough stock to cover about halfway up the chicken to avoid thinning the sauce. Stir in paprika and black pepper, cooking the sauce for an additional minute to combine the flavors.
Return the browned chicken to the pan, cover with a lid, and cook over medium-low heat for about 30 minutes. The chicken should be tender and just about to fall apart. Carefully remove it from the pan to prevent breaking.
Stir the double cream or heavy cream into the sauce until fully incorporated. Return the chicken to the pan and cook
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