1/4 cup all-purpose flour
1 teaspoon salt
1 chicken (3 to 3 1/2 pounds), cut into serving pieces
2 tablespoons butter
2 tablespoons vegetable oil
1 cup chopped yellow onion
1/2 cup chopped green bell pepper
1 tablespoon paprika
Freshly ground pepper to taste
1 1/2 cups Chicken Stock or chicken broth
1 cup light sour cream
1. Preheat oven to 350°F. On a sheet of wax paper,
combine flour and salt. Toss chicken pieces in mixture
to coat and reserve the excess flour.
2. In a Dutch oven over medium-high heat, melt butter
with oil. Brown chicken, 5 to 10 minutes on each side.
Remove to a plate.
3. Reduce temperature to medium. Add onions and
bell pepper and sauté until tender, about 5 minutes.
Add paprika, pepper, and remaining flour and stir
until bubbly. Add stock and stir until thickened.
4. Return chicken to Dutch oven; cover and bake until
chicken is no longer pink in the center, about 50 minutes.
Blend in sour cream and bake, uncovered, 10 minutes longer.