Step 1

Preheat the oven
to 200C/180C fan/
gas mark Arrange the onion, 2 long red Romano peppers and 4 bone-in, chicken pieces (skin-side up) in a large, deep casserole dish or Dutch oven. Drizzle the oil over the chicken and vegetables and sprinkle everything with salt and a grind of black pepper.

Step 2

Bake in the oven, for 25-30 minutes until the chicken skin has started to crisp and become golden and the vegetables have started to caramelise.

Step 3

Remove from the oven and transfer the chicken pieces to a plate. Add the 2-3 garlic garlic cloves, 3 tbsp paprika, 1 tsp Bukovo pepper, 1 tbsp flour, 1 tbsp vegetable bouillon powder, 2 tomatoes and 1 tbsp tomato purée to the vegetables and stir well to combine.

Step 4

Gradually pour in the 500ml stock, stirring to loosen the vegetables. Return the chicken pieces
to the dish nestling them in the liquid but ensuring the skin is not submerged. Cover, return to the oven and cook for 45-60 minutes more, or until the sauce has thickened to your liking.

Step 5

Meanwhile, prepare the noklice. Crack the 2 eggs into a medium bowl and add ¼ tsp salt. Beat with an electric whisk on high speed for 2-3 minutes or until frothy. Add the 2 tsp sunflower oil and 60ml water and beat for a further minute. Add the 140g flour gradually while whisking to make a thick batter.

Step 6

Bring a large saucepan of salted water to a simmer. Using 2 tsp, form quenelles of batter and drop into the pan.

Step 7

Repeat until you have used it up. Cook for 2-3 minutes, or until the noklice floats to the top.

Step 8

Lift them out with a slotted spoon and place them around the chicken in the casserole. Adjust the seasoning, return the dish to the oven and cook uncovered for 5-10 minutes.

Step 9

Serve with fresh parsley and a dollop
of sour cream or crème fraîche.