3 chicken thighs, skinned
3 chicken legs, skinned
3 scallions chopped
1/2 tablespoon salt
3 cloves garlic, minced
2 tablespoons chopped fresh dill
1 cup chicken stock
1/2 cup white wine
2 tablespoons sweet paprika
1/4 cup tomato purée
1/2 cup sour cream
Place chicken in a low, wide saucepan which may be covered. Add scallions, garlic, dill, chicken stock, and white wine.
Bring to boil over high heat. Lower heat and simmer chicken 20 minutes or until cooked through. Remove chicken pieces from liquid.
Optional: place in baking pan in 300 degree oven while preparing the sauce.
Skim off fat from liquid in pot. Reduce the liquid over high heat by half. Stir in paprika and tomato puree. If sauce is very thin, continue to cook it down until it thickens slightly. Remove sauce from stove and stir in sour cream.
Pour over chicken.
Sprinkle with any leftover dill and serve.
Adapted by Megan Peck