| Cuisine: Slavic | Type: Main Course | Serves: 4 |
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Source:
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Cook's Illustrated |
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Attributes:
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Comments:
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This is most tender if thighs are used. However, you can cut up a whole chicken or use any other combination of parts. |
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Serving Suggestions:
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Good served with egg noodles. |
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Ingredients:
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8 bone-in chicken thighs, trimmed of excess skin and fat Salt and freshly ground black pepper 1 tsp. vegetable oil 1 large onion, halved and sliced thin 1 large red bell pepper, stemmed, seeded, halved lengthwise and cust into 1/4 inch strips 1 large green bell pepper, prepared the same way 3-1/2 tbs. sweet paprika (Penzeys, McCormick) 1/4 tsp. dried marjoram 1 tbs. all-purpose flour 1/2 cup dry white wine 1 (14-1/2 oz) can diced tomatoes, drained 1/4 cup water 1/3 cup sour cream 2 tbs. chopped fresh parsley |
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Instructions:
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1. Adjust oven rack to lower-middle position and preheat to 300°F. Season chicken liberally with salt and pepper. Heat oil in large Dutch oven over medium-high heat until shimmering but not smoking. Add 1/2 of the chicken pieces skin side down, and cook until skin is crisp and well browned, about 5 minutes. Using tongs, turn pieces and brown on second side, about 5 minutes longer; transfer to a large plate. Repeat with remaining chicken. When chicken has cooled, remove and discard skin. Discard all but 1 tbs of fat from the pan. 2. Add onion to Dutch oven and cook, stirring occasionally, over medium heat until softened, about 5 minutes. Add red and green peppers and cook, stirring occasionally, until onions are browned and peppers are softened, about 3 minutes. Stir in 3 tbs paprika, the 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, water and 1 tsp 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 done, about 30 minutes. Remove pot from oven. 3. Combine sour cream and remaining 1/2 tbs paprika in a small bowl. Place chicken on individual plates. Stir a few tablespoons of hot sauce from the pot into sour cream, then stir mixture back into the sauce in the pot. Spoon enriched sauce and peppers over chicken, sprinkle with parsley, and serve immediately. |
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Related recipes:
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None |
2002-02-09