• 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

1. Preheat oven to 300 deg.
2. 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.
3. Discard all but 1 Tbsp fat and saute onion until soft, 5-7 min. Add the bell pepper and cook 3 min. until soft.
4. Stir in 3 Tbsp paprika, flour, and marjoram, cook stirring frequently, 1 min. Add wine and stir bottom to remove bits.
5. 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.
6. 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.
7. 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.
8. Place chicken on plate and top with sauce and vegetables. Sprinkle with parsley. Works well with egg noodles.

Serves: 4       Total cook time: 1hr 40min
Source: Cook's Illustated Science of Cooking.