Recipe by Bon in Michigan
I found this recipe in "Cook's Illustrated" winter issue of 2008. My husband told me his mom would make this when he was a youngster. I thought I would try it in my husband's new Le Creuset dutch oven our daughter bought him for Christmas. We loved it. You have to make sure you use good paprika, Penseys or McCormicks. And make sure you put it on the sautéed green peppers and onions BEFORE you deglaze. It then gets infused in the stew.
Top Review by katie in the UP
I made this for dinner this evening....DH LOVED it!! I used Penzey's Smoked paprika...which I realized changed the flavor just a bit but it was soooooo good!! Instead of canned tomatoes all I had were fresh...but Bon it was a fabulous meal !! Thank you for posting!!
- 8 chicken thighs, with bone
- 1 tablespoon pepper
- 1 teaspoon vegetable oil
- 1 large onion, halved and sliced thin
- 1 large red bell pepper, seeded, halved width wise and cut into 1/4 inch strips
- 1 large green pepper, seeded, halved width wise, and cut into 1/4 inch strips
- 3 1⁄2 tablespoons paprika (sweet)
- 1⁄4 teaspoon dried marjoram
- 1 tablespoon unbleached all-purpose flour
- 1⁄2 cup dry white wine
- 1 (14 1/2 ounce) can diced tomatoes, drained
- 1⁄3 cup sour cream
- 2 tablespoons chopped fresh parsley leaves
Directions See How It's Made
- Adjust oven rack to lower-middle position; heat oven to 300°F Season on both sides of chicken liberally with salt and pepper.
- Heat oil in large Dutch oven over medium- high heat until shimmering but not smoking, about 2 minutes. Add 4 chicken thighs, skin side down, and cook without moving them until skin is crisp and well-browned, about 5 minutes. Using tongs, turn chicken pieces and brown on second side, about 5 minutes longer; transfer to large plate. Repeat with remaining chicken thighs and transfer to plate; set aside. When chicken has cooled, remove and discard skin (see note in above description). Discard all but 1 tbsp fat from pan.
- Add onion to fat in Dutch oven and cook, stirring occasionally, over medium heat until softened, about 5 minutes. Add red and green pepper and cook, stirring occasionally, until onions are browned and peppers are softened, about 3 minutes. Stir in 3 tbsp paprika, marjoram, and flour; cook, stirring constantly, until fragrant, about 1 minute. Add wine, scraping pot bottom with wooden spoon to loosen browned bits; stir in tomatoes and 1 teaspoons salt. Add chicken and accumulated juices, submerging chicken in vegetables; bring to simmer, then cover and place pot in oven. Cook until chicken is no longer pink when cut into with paring knife, about 30 minutes. Remove pot from oven, (At this point, stew can be cooled to room temperature, transferred to airtight container, and refrigerated for up to 3 days. Bring to simmer over medium-low heat before proceeding.).
- Combine sour cream and remaining 1/2 tbsp paprika in small bowl. Place chicken on individual plates. Stir a few tablespoons of hot sauce into sour cream, then stir mixture back into sauce in pot. Spoon enriched sauce and peppers over chicken, sprinkle with parsley, and serve immediately.
- You may serve over mashed potatoes, noodles, or rice. ( I used rice).