2 med. tomatoes, skinned, seeded & diced
3 shallots, chopped
2 lg. cloves garlic, minced
2 1/2 lb. chicken pieces
2 tbsp. sweet Hungarian paprika
1 c. dry white wine
1 c. chicken stock
1/2 c. sour cream
2 tbsp. fresh lemon juice

Dredge chicken pieces in flour seasoned with salt and pepper, shake off excess flour. Heat about 1/4 cup olive oil in a heavy, oven proof skillet. Saute chicken pieces in hot oil, turning to make sure all sides are golden brown. Add the shallots and garlic and saute another 1 or 2 minutes. Add the paprika and continue to cook until slightly browned. Stir in the tomatoes, wine and chicken broth. Bring to a simmer. Cover pan and place in a preheated oven and cook for about 40 or 50 minutes until chicken is cooked. Remove chicken to a platter and keep warm. Blend the sour cream and lemon juice into the pan drippings. Strain the juices and serve with the chicken. 4 servings.