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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 6
2 tablespoons sweet butter
1 large onion, chopped
3 tablespoon paprika
3 tablespoon oil
1 4 pound chicken
1 green bell pepper
1 red bell pepper
4 large tomatoes
salt
pepper
¼ teaspoon marjoram
1 cup chicken stock
2 tablespoons sour cream
3 tablespoonis heavy cream
1 tablespoon fresh parsley
Melt the butter in a large Dutch oven over medium-low heat. Add the onion and sauté , stirring occasionally, until softened; about 5 minutes. Add the paprika and stir until the onions turn reddish brown. In a large skillet, heat the oil over medium heat until it sizzles. Brown the chicken on all sides. Drain on a paper towel. Transfer the chicken to the Dutch oven with the onions. Add the peppers and cook over medium heat, stirring, for five minutes. Stir in the tomatoes, salt and pepper, marjoram, and the stock, then reduce the heat to low, cover the pot tightly, and simmer until the chicken is very tender; about 40 minutes. Meanwhile, in a small bowl, whisk together the sour cream and heavy cream. With a slotted spoon, transfer the chicken to a heated platter. Whisk a little of the hot sauce into the sour cream mixture, then add the mixture to the sauce in the Dutch oven. Reduce over high heat until slightly thickened. Serve the chicken with the sauce spooned over it, sprinkled with a little paprika and parsley.