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INSTRUCTIONS
Generously season chicken pieces with barbecue seasoning, then set aside.
Heat the oil in the 3.5 L Braiser over medium heat and sear the chicken pieces, skin side down, for 5 to 6 minutes until golden brown. Perform this step in batches if necessary. Transfer to a plate and reduce heat to medium-low.
Add the paprika and tomato paste to the cooking fat in the Braiser, then stir, scraping the bottom well with a wooden spatula. Continue cooking for 1 minute.
Add the flour and cook for an additional 2 minutes, stirring constantly.
Add the white wine, bring to the boil, then whisk in the stock, thyme and bay leaves to obtain a smooth sauce.
Bring to the boil again, then add the chicken pieces. Reduce heat, cover and simmer over low heat for 45 minutes.
When the chicken is cooked, transfer to a plate and keep warm.
In a bowl, whisk the sour cream with half a cup of warm sauce, then pour this mixture into the Braiser. Mix well to make a smooth, creamy sauce.
Return the chicken to the Braiser, add the parsley and adjust the seasoning before serving if necessary.
