1 tb Vegetable oil
1 md Onion, cut lengthwise into
Thin wedges 1 md Green bell pepper, seeded
And cut in strips 2 ts Minced fresh garlic
1 1/2 c Chicken broth
1 (8-ounce) can stewed
Tomatoes 2 tb Paprika (preferably
Hungarian) 1/4 ts Salt
1/4 ts Ground black pepper
4 Chicken legs, skin removed
1 c Nonfat sour cream
2 tb All-purpose flour
In a large skillet, heat the oil over medium-high heat. Add the onion, bell pepper and garlic. Cook, stirring often, for 4 to 5 minutes, or until the onion is soft and the bell pepper is crisp-tender. Stir in the broth, tomatoes, paprika, salt and pepper. Bring to a gentle boil. Add the chicken legs in a single layer. Reduce heat to low. Cover and simmer for 35 to 40 minutes, turning the chicken once, until the
meat nearest the bone is opaque and the juices run clear when the meat is pierced with a sharp knife. Meanwhile, in a small bowl, whisk the sour cream and flour until smooth. With a slotted spoon, remove the chicken to a serving platter. Increase the heat under the skillet to medium and whisk in the sour cream mixture. Simmer for 2 to 3 minutes, stirring often, until the sauce has thickened slightly. Swon some of the sauce over the chicken. Serve the remainin Per serving: Calories 280 Fat 9g Cholesterol 91 mg Sodium 795 mg Percent calories from fat 29% Scripps Howard News service Dallas Morning News 4/24/96 Typos by Bobbie Beers
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