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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 4 |
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The secret to this simple chicken braise? Limit the ingredients to the most essential - such a delicous dish!! 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:
1. Adjust oven rack to lower-middle position. Heat oven to 300°F
2. 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.
3. Using tongs, turn chicken pieces and brown on second side, about 5 minutes longer; transfer to large plate.
4. 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.
5. 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.
6. Stir in 3 tablespoons paprika, marjoram, and flour; cook stirring constantly, until fragrant, about 1 minute.
7. Add wine, scraping bottom with wooden spoon to loosen browned bits; stir in tomatoes and 1 teaspoon salt.
8. 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.
9. 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).
10. 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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