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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 115.05 Kcal (482 kJ) | ||
| Calories from fat | 36.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.03g | 6% | |
|---|---|---|---|
| Cholesterol | 6.64mg | 2% | |
| Sodium | 24.19mg | 1% | |
| Potassium | 346.6mg | 7% | |
| Total Carbs | 13.66g | 5% | |
| Sugars | 4.84g | 19% | |
| Dietary Fiber | 3.77g | 15% | |
| Protein | 2.3g | 5% | |
| Vitamin C | 65.6mg | 109% | |
| Vitamin A | 1.6mg | 53% | |
| Iron | 26.7mg | 148% | |
| Calcium | 59mg | 6% | |
| Amount Per 100 g | |||
| Calories | 64.67 Kcal (271 kJ) | ||
| Calories from fat | 20.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.27g | 6% | |
|---|---|---|---|
| Cholesterol | 3.73mg | 2% | |
| Sodium | 13.6mg | 1% | |
| Potassium | 194.81mg | 7% | |
| Total Carbs | 7.68g | 5% | |
| Sugars | 2.72g | 19% | |
| Dietary Fiber | 2.12g | 15% | |
| Protein | 1.29g | 5% | |
| Vitamin C | 36.9mg | 109% | |
| Vitamin A | 0.9mg | 53% | |
| Iron | 15mg | 148% | |
| Calcium | 33.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Chicken Paprikash
Chicken thighs, with bone, Salt, Pepper, Vegetable oil and 10 more.. -
Catfish Sloppy Joe
Coarse salt , pinch, Vegetable oil and 6 more.. -
Paneer Jalfrazie
Vegetable oil, Paneer , cut into cubes, Vegetable oil and 12 more.. -
Creole Chicken Soup
Vegetable oil, Chopped onion and 8 more.. -
Spiced Parsnip Soup
Olive oil, Parsnip, peeled, chopped, Onion, chopped and 9 more.. -
Paella on Spaghetti Squash
Spaghetti squash (3 lb), Butter and 17 more.. -
Asopao
Skinless, boneless chicken breasts , cut into bite-sized ... and 15 more.. -
North Croatian Pork and Sauerkraut Stew (Sekeli Gulash)
Pork necks (no bones), Onions, Lard, Flour (optional) and 8 more.. -
Crab-and-Shrimp Etouffee
Unpeeled, medium-size raw shrimp, Butter, Olive oil and 16 more.. -
Pork Paprikash
Cooking oil or 3 tbsp bacon fat and 10 more..
Also Try
-
-
-
-
-
-
-
-
-
Aunt Sara's Chicken Paprikash
Chicken breasts or 1 1/2 lbs chicken thighs, Vegetable oil and 17 more.. -
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
