Chicken Paprikash
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 8 bone-in chicken thighs trimmed of excess skin and fat (about 3 lb)
- salt & fresh ground pepper
- 1 teaspoon vegetable oil
- 1 large onion, halved and sliced thin
- 1 large red bell pepper, stemmed, seeded, halved widthwise, and cut into 1/4-inch strips
- 1 large green bell pepper, stemmed, seeded, halved widthwise and cut into 1/4-inch strips
- 3 1⁄2 tablespoons sweet paprika
- 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 fresh parsley leaves, chopped
directions
- Adjust oven rack to lower-middle position. Heat oven to 300°F
- Season 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. Discard all but 1 tablespoons fat from the pan.
- Add onion to fat in Dutch oven and cook stirring occasionally, over medium heat until softened, about 5 minutes. Add red and green peppers and cook, stirring occasionall until onions are browned and peppers are softened, about 3 minutes.
- Stir in 3 tablespoons paprika, marjoram, and flour; cook stirring constantly, until fragrant, about 1 minute.
- Add wine, scraping bottom with wooden spoon to loosen browned bits; stir in tomatoes and 1 teaspoon salt.
- Add chicken pieces and accumulated juices, submerging them in vegetables; bring to a simmer, then cover and place pot in oven. Cook until chicken is no longer pink when cut into with a paring knife, about 30 minutes.
- Remove pot from oven. (At this point, stew can be cooled to room temperature , transferred to an air-tight container, and refrigerated for up to 3 days. Bring to a simmer over meduim-low heat before proceeding).
- Combine sour cream and remaining 1/2 tablespoon paprika in a 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.
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I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!!
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