Paprika Chicken

One of my favorite food, with flavors of sweet peppers, mixed with the delicious chicken, hmmmmm .... always can warm the atmosphere.

INGREDIENTS
2 (about 1.3kg each) whole fresh chickens, each cut into 4 or 6 pieces
1 tbsp olive oil
2 brown onions, halved, thinly sliced
2 garlic cloves, thinly sliced
1 tbsp sweet paprika
2 tsps fennel seeds
4 medium tomatoes, chopped
435ml (1 ¼ cups) chicken stock
90g (¼ cup) light sour cream
¼ cup chopped fresh continental parsley

DIRECTIONS
1. Season chicken with salt and pepper. Heat oil in a large heavy-based saucepan over medium heat. Cook chicken in half 3-4 minutes on each side or until golden brown. Transfer to a platter lined with paper towel. Repeat with remaining chicken.

2. Add onion and garlic to pan. Cook, stirring, for 2-3 minutes or until golden. Add the paprika and fennel seeds. Cook, stirring, for 1 minutes. Add the tomatoes and broth. Add the chicken. Bring to the boil. Reduce heat to low. Cover and simmer for 50 minutes. Uncover and simmer for another 25 minutes. Remove from heat.

3. Add the sour cream. Sprinkle with parsley.