Instructions: In a three quart Dutch oven or heavy bottomed sauce pan over medium heat, melt butter. Add onion and saute until translucent (about 5 minutes). Remove pan from heat. Sprinkle chicken with salt and add to pan with paprika, half of the green bell pepper, and half of the tomato. Cover the pan with a tight-fitting lid and cook over very low heat until the chicken is tender (1 to 1-1/2 hours). Turn chicken pieces occasionally so that they cook evenly. If necessary, add a few spoonfuls of water to prevent sticking. During the last 15 minutes of cooking add mushrooms, if using. When chicken is tender, transfer to a heated platter.

Place pan over medium heat and cook juices, scraping the bottom of pan to loosen any burned-on bits. Add a spoonful or so of water to achieve a gravy like consistency, then stir in sour cream (if used) to form a smooth mixture. Pour over chicken and garnish with remaining bell pepper and tomato. Serve hot.

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