Paprika Chicken

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8 chicken legs

8 chicken thighs

2 lemons

2 T. butter

2 T. olive oil

1 yellow onion, chopped

2 T. Hungarian paprika

Dash cayenne pepper

1/2 C. chicken stock

2 tomatoes, chopped

1/2 C. heavy whipping cream

Salt and pepper

Remove skin and trim fat from chicken. Squeeze half a lemon over chicken.

Over medium heat, warm oil and butter and sauté chicken 3 – 4 minutes on each side. Then stir in onion and cook for an additional 3 minutes. Mix in paprika, cayenne pepper, stock and bring to boil. Stir and reduce to low.

Cook for 20 minutes.

While chicken simmers, in small saucepan cook tomatoes for 4 minutes over medium heat. Put tomatoes through sieve and return to pan, add chicken and cook for additional 10 minutes.

Remove just the chicken and add remaining ingredients to pan and heat thoroughly. Pour over chicken and serve.