Creamy Chicken Paprikash Recipe

INGREDIENTS

• 3 pounds bone-in about 8 pieces skinless chicken thighs & legs
• Kosher salt
• Freshly ground black pepper
• ¼ cup sweet paprika divided
• 1 tablespoon canola or vegetable oil
• 1 tablespoon unsalted butter
• 1 large yellow onion halved and sliced thin
• 1 large red bell pepper stemmed & seeded, halved; cut into ¼” strips
• 1 large green bell pepper stemmed, seeded, halved; cut into ¼” strips
• 1 garlic clove minced
• ½ teaspoon dried marjoram
• 1½ tablespoon unbleached all-purpose flour
• ½ cup dry white wine
• 1 14½ ounce diced tomatoes
• 1½ teaspoon kosher salt
• 1/3 cup sour cream
• 1-2 teaspoons hot sauce optional

FOR SERVING

• Garnish: 2 tablespoons chopped fresh parsley leaves
• buttered egg noodles, rice, or mashed potatoes

INSTRUCTIONS

• Adjust oven rack to lower-middle position and heat oven to 300°F.
• Pat the chicken dry with paper towels, and liberally season all sides with salt, pepper and 1½ teaspoons paprika.3 pounds bone-in,Kosher salt,Freshly ground black pepper,¼ cup sweet paprika
• In a large Dutch oven, heat the oil over medium-high heat, about 2 minutes, or just until it begins to shimmer.1 tablespoon canola or vegetable oil,1 tablespoon unsalted butter
• Add half the chicken to the Dutch oven and cook, without moving them, until crisp and brown, 4-5 minutes.
• Turn the chicken and brown the other side, another 4-5 minutes. Transfer chicken to a plate and repeat until all chicken has been browned. Set aside to cool.
• Discard all but 2 tablespoons fat from the Dutch oven.
• Add the onion and cook over medium heat, stirring occasionally, until softened, 4-5 minutes. Add the red and green peppers and cook, stirring occasionally, until softened, 3 minutes.1 large yellow onion,1 large red bell pepper,1 large green bell pepper,1 garlic clove
• Stir in 3 tablespoons paprika, marjoram and flour. Cook, stirring constantly, 1 minute.¼ cup sweet paprika,½ teaspoon dried marjoram,1½ tablespoon unbleached all-purpose flour
• Add the wine while scraping the bottom of the pan with a wooden spoon. This will loosen the flavorful brown bits stuck to the pan.½ cup dry white wine
• Add the tomatoes and 1½ teaspoons kosher salt.1 14½ ounce diced tomatoes,1½ teaspoon kosher salt
• Add the chicken and the accumulated chicken juices to the pot. Nestle the chicken pieces down into the vegetable mixture.
• Bring the chicken to a boil, cover and reduce the heat to low.
• Place the pot of chicken in the oven and cook 30 minutes or until the internal temperature reaches 175°F (dark meat) on an instant-read meat thermometer.
• While the chicken simmers in the oven, combine the sour cream with the remaining 1½ teaspoons paprika.¼ cup sweet paprika,1/3 cup sour cream
• Remove the pot from the oven and transfer the chicken to a plate.
• Add the sour cream/paprika mixture to the vegetable/tomato mixture, in the pot, and stir until incorporated. If desired, add a splash or two of hot sauce and season to taste with extra salt & black pepper.1-2 teaspoons hot sauce
• To serve: Place the chicken on a bed of buttered egg noodles. Spoon the vegetable mixture over the chicken and garnish with chopped fresh parsley.Garnish: 2 tablespoons chopped fresh parsley leaves,buttered egg noodles, rice, or mashed potatoes
• Enjoy!