Fry the onion until soft. Remove them from the pan into a bowl.

Coat the chicken pieces in flour and spice mix and fry in olive oil. Add any left over flour to the onions and add to the pan with a little stock to deglaze, mix and add the rest of the stock until a thick gravy forms.

Continue cooking for 20 minutes, adding some freshly chopped red and green capsicum for colour. Finally add the roughly chopped mushrooms.

When re-heating, add ½ cup of sour cream into the gravy.

Serve with spätzle, potato gnocchi or polenta.

from Laura Secord "Canadian Cookbook"