(Serves 4, oven at 180°C)
4 chicken portions
Seasoned flour: 2 tbs flour, 1 tsp salt, ½tsp pepper
2 tbs vegetable oil
2 oz butter
1 chopped onion
1 sliced red pepper
2 oz chopped mushrooms
1 tsp tomato purée
1 tsp paprika
½ pt stock
1 glass red wine
Skin chicken, shake in bag with seasoned flour (or turn in bowl). Heat oil+butter; fry chicken until browned on all sides. Remove to a plate. Fry onion, red pepper, and mushrooms. Add any surplus flour and paprika, blend. Add tomato purée and stock. Stir until thickened and smooth. Add wine. Return chicken to pot. Cover and bake for 1 hr at 180°C.
