Chicken Paprika

This is from Delia's Complete Cookery Course. Probably my favourite cook book. Covers plenty of the basics even if it is getting a bit dated.

Take a full chicken - chop it into portions. As many as you want. Then heat some oil in a pan or large pot. Brown the chicken portions well in this at a fairly high heat. Lower the heat and transfer the chicken to a casserole. Put a lid on this to stop the chicken getting too cold while you get the rest of the ingredients prepared.
Chop 2 onions finely and fry them for about 10 minutes in the chicken fat in the first pan. When the onions are cooked add a heaped tablespoon of plain flour, a heaped tablespoon of smoked paprika. About half a level teaspoon of Cayenne pepper. Mix this around until it has absorbed the juice and fat from the chicken. Then put a tin of tomatoes in there along with about 150 ml of chicken stock. Give it all a good mix. Then pour it over the chicken and put it in a preheated oven at gas mark 3.
After 45 minutes take it out and add the chopped green pepper. You can also add some mushrooms now.
Put the casserole back in the oven for another half an hour at gas mark 4.
Serve with some brown rice and cabbage on the side.
When I poured the tomato and onion mixture over the chicken it looked a bit dry. I normally prefer my casseroles to have more gravy, but after the full cooking time, this ended up being fine.
The picture looks a bit rough, but it was very tasty and enough for 2 people for 2 dinners.