Method
- Cut the chicken into 8 pieces. Peel and finely chop the onions and the garlic. Cut the peppers in half, take out the seeds and white pith, then chop.
- Melt the butter with the oil on a pan, add the chicken and fry for 10 minutes, turning to brown all over. Remove from the pan. Add the onions and fry for 5 minutes. Add the garlic and peppers and return the chicken to the pan.
- Season with salt and pepper then pour in the chicken stock and white wine. Bring to the boil, reduce the heat to low and cover the pan with a lid. Simmer for about 30 minutes. Mix the soured cream, yoghurt and paprika together in a small bowl. Stir into the liquid in the pan.
- Turn off the heat, keep the lid on and leave for a further 5 minutes. Serve in the pan you cooked the chicken in, or transfer to a warmed serving dish.
