Paprikash

Method

Heat the oil in a large heavy-based pot and fry the sliced onions until softened and golden. Dust the chicken pieces with paprika, salt and pepper, then add to the pot and stir well to coat with the oil and paprika. Pour in the stock, add the tomato puree, bay leaf and caraway seeds, then bring to a simmer. Cover and cook gently for 45-50 minutes until the chicken is tender. Just before serving, remove from heat and stir in the soured cream without boiling. Taste and adjust seasoning, then serve with egg noodles or spaetzle and a green salad.