Chicken Paprika

• 2 young chickens (about 2½ pounds each)
• salt and freshly ground black pepper
• ¼

Rinse chickens and pat dry. Cut into serving pieces and season with salt and freshly ground black pepper.

Heat butter in a heatproof casserole or large iron frying pan; add onion and cook until transparent; stir in paprika. Add chicken and cook slowly until pieces are golden; then cover and cook 20 minutes longer, or until chicken is almost tender. Sprinkle with flour; add stock and tom