Ingredients (8 servings)
40g (1/4 cup) plain flour
1 tablespoon ground paprika
Salt & freshly ground black pepper
8 large (about 125g each) chicken drumsticks, skin removed
2 tablespoons olive oil
2 brown onions, halved, finely chopped
2 garlic cloves, crushed
2 x 400g cans diced Italian tomatoes
250ml (1 cup) water
1 dried bay leaf
235g (1 cup) sour cream
Combine the flour and paprika in a large bowl. Season with salt and pepper. Add the chicken and gently toss to evenly coat in flour mixture.
Melt the butter in a large flameproof casserole dish over medium heat until foaming. Add the chicken and cook, turning occasionally, for 5-10 minutes or until brown all over. Use a slotted spoon to transfer chicken to a heatproof bowl.
Heat the oil in the casserole dish over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the chicken, tomato, water and bay leaf, and bring to the boil. Reduce heat to low and simmer, covered, for 1 hour or until chicken is cooked through. Add the sour cream and stir to combine. Cook, covered, for a further 15 minutes or until chicken is tender. Remove from heat.
Divide chicken among serving plates and serve immediately.