Hungarian Chicken Skillet Stew - serves 4

4 chicken legs (2 lb)
4 slices side bacon, diced
2 stalks celery, diced
2 carrots, thinly sliced
1 onion, chopped
1 sweet green pepper, diced
1 tbsp paprika and tomato paste
1 cup chicken stock
1/2 cup sour cream
2 tbsp all-purpose flour
Salt and pepper
2 tbsp chopped fresh parsley

Cut chicken legs into drumsticks and thighs. In large skillet, cook bacon over medium-high heat for 4 minutes or until crisp, remove and set aside. Add chicken to skillet, brown, in batches, add to bacon.
Drain off all but 1 tsp fat from pan. Cook celery, carrots, onion and green pepper for about 3 minutes or until softened. Stir in paprika and tomato paste, stir in stock and bring to boil.
Return chicken and bacon to pan, reduce heat to low, cover and simmer for about 1 hour or until juices run clear when chicken is pierced. Remove chicken to warmed platter, cover to keep warm.
Skim off any fat from pan drippings. Whisk sour cream with flour until smooth, whisk into pan juices and cook over low heat, stirring, about 2 minutes or until thickened.
Season with salt and pepper to taste. Pour over chicken, sprinkle with parsley.
Serve this stew with egg noodles along with a cabbage salad.