Paprika cream chicken

Season chicken lightly with salt and milled black pepper. In a frying pan over high heat, heat 30 g butter with oil and quickly brown chicken all over. Set aside and pour off fat.
Fry chopped onion gently in remaining butter, then add paprika, stirring for a few seconds. Spread half this mixture in a casserole dish, place chicken pieces in it and spread birds with remaining paprika and onion mixture.
Bake, covered, at 180 ºC for 20 minutes.
Pour in cream and bake for a further 20 minutes. Add tomatoes and bake until chicken is tender but not falling apart.
Place chicken pieces on a serving platter and keep warm while completing sauce, stirring constantly.
Simmer over moderate heat, still stirring, for a minute or so to cook flour, then stir in stock and bring sauce to boiling point.
Reduce temperature. Simmer, stirring, for 2 minutes. Taste for seasoning, adding more salt and pepper if necessary.
Pour sauce over chicken and serve with Austrian noodles (see recipe).
TOTAL KILOJOULE COUNT: 21 930 kJ (5 240 Cal). A portion: 3 655 kJ (875 Cal).