Preparation

• 1
  Score the tomatoes all the way around with a sharp knife, starting at the top, then repeat at right angles. Submerge in boiling water for about 30 seconds then pour off the water and peel off the skins. Chop into small pieces and set to one side.
• 2
  Peel and halve the onions then slice into thick strips. Deseed the peppers, cut them into large pieces then chop into thick strips. Peel the cloves of garlic.
• 3
  Remove the skin from the chicken thighs. Heat the oil and butter together in a large, wide heavy bottomed frying pan and brown the chicken for about 6 minutes, turning half way through. Remove with a slotted spoon, season each piece with salt and black pepper and then set aside.
• 4
  Turn down the heat a little under the pan and sauté the onions for 3 minutes, then add the crushed garlic and cook gently for another 2 minutes.
• 5
  Sprinkle the paprika and the flour into the pan and stir into the onions and garlic for just a minute
• 6
  don’t allow the paprika to scorch.
• 7
  Gradually stir in 250ml. of the hot chicken stock [reserving 50ml to add later if needed], add the prepared peppers and tomatoes and simmer for 5 minutes, stirring occasionally.
• 8
  Return the chicken thighs to the pan, cover them with the sauce and gently simmer for about 75 minutes, or until the chicken is tender and almost falling from the bone.
• 9
  Finely chop the parsley. Remove the pan from the heat, carefully lift out the chicken onto a warm plate and stir most of the parsley and then the soured cream into the sauce. Adjust the seasoning to taste and add a little more stock if needed. Return the chicken to the sauce.
• 10
  Meanwhile, cook the pasta according to the instructions on the packet and drain well. Serve the chicken and sauce on a bed of pappardella, garnished with a sprinkling of parsley.
• 11
  This dish also tastes great with rice or noodles instead of pasta, or even with mashed potatoes or sweet potato wedges and fresh green vegetables.