====== Chicken Paprikash ======

  *8 bone in chicken thighs
  *1 tsp vegetable oil
  *1 large onion - halved sliced thin
  *1 large red bell pepper - seeded cut into strips
  *3 1/2 Tbsp paprika
  *1 Tbsp flour
  *1/4 tsp  marjoram
  *1/2 cup dry white wine
  *14.5 oz. diced tomatoes - drained
  *1 tsp salt
  *1/3 cup sour cream
  *2 Tbsp minced parsley
  
  
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  - Preheat oven to 300 deg.
  - Season chicken with salt and pepper. Heat oil in dutch oven. Cook 4 thighs skin side down, w.o. moving, about 5 min., until well browned. Flip, cook 5 min., remove to plate. Cook remaining 4 thighs and remove to plate.
  - Discard all but 1 Tbsp fat and saute onion until soft, 5-7 min. Add the bell pepper and cook 3 min. until soft.
  - Stir in 3 Tbsp paprika, flour, and marjoram, cook stirring frequently, 1 min. Add wine and stir bottom to remove bits.
  - Add tomatoes and 1 tsp salt. Discard skin from chicken and add chicken back to pot with juice, nestling under the onions and peppers. Bring to simmer.
  - Cover pot and place in oven. Cook about 1 1/4 hr. until chicken offers no resistance, but clings to bone. Can refrigerate for up to 3 days at this point prior finishing.
  - Combine sour cream and 1/2 Tbsp paprika in small bowl. Stir a few tablespoons of the hot sauce into the sour cream and then add back to pot.
  - Place chicken on plate and top with sauce and vegetables. Sprinkle with parsley. Works well with egg noodles.
 
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  Serves: 4       Total cook time: 1hr 40min
  Source: Cook's Illustated Science of Cooking.
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{{tag>food maincourse}}