Bulgarian Chicken Fricassee

Preparation:

Preparation: Clean a chicken weighing 1200 g, cut it into small pieces, season with salt and pepper, flour it and brown it in butter and oil until it is golden brown. Combine 1 chopped onion and 2 spoonfuls of concentrated tomato diluted in a little meat stock. Mix and then dilute with 1 cup of stock. Combine 1 cup of chopped walnut kernels and 1 cup of broth. Cook over low heat for 1 hour, season with 1 tablespoon of paprika, mix and serve.