Chicken Paprikash

3 chicken breasts, small cubes
oil
salt, pepper
1 large onion, chopped
3 Tbs Hungarian paprika
white wine
3 roma tomatoes
1 red bell pepper
2 cups chicken stock
sour cream

Heat oil and brown chicken, cook until mostly done and then set aside.
Add more oil to dutch oven and saute onions until tender and then add the paprika and cook 1-2 more minutes.  Deglaze with a little white wine and then add the tomatoes, peppers and stock.  Bring to a boil and then reduce heat to simmer for 20-30 minutes to thicken a little. 
Serve with sour cream.