Instructions: Heat butter and oil in large heavy skillet; add chicken pieces. Brown lightly on all sides. Remove chicken from pan; set aside.

In same pan, cook onions gently, about 10 minutes. Add peppers and garlic; cook briefly. Stir in paprika. Return chicken pieces to pan; season, sprinkle with flour and turn to coat completely. Add chicken stock and bay leaf; bring to boil, scraping up all the bits from bottom of pan. Lower heat, cover, and cook gently for about 1 hour until chicken is tender.

Swirl in sour cream, heat through and adjust seasoning to taste. Serve beside on or top of Galuska or noodles.

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