Ingredients for 6 servings
½ cup diced green bell pepper
½ cup reduced-fat sour cream
½ teaspoon freshly ground pepper
¾ teaspoon coarse salt, divided
1 cup diced red bell pepper
1 cup reduced-sodium chicken broth
1 tablespoon all-purpose flour
1 tablespoon butter
1 teaspoon crushed red pepper
1 teaspoon dried marjoram
2 tablespoons canola oil
2 tablespoons finely minced fresh parsley, dill and/or chives
2 tablespoons sweet paprika
2 tablespoons tomato paste
3-3 ½ pounds bone-in chicken pieces, (thighs, drumsticks and/or breasts), skin removed, trimmed
4 cups finely diced onions
Pinch of sugar
2 tablespoons finely minced fresh parsley, dill and/or chives
2 tablespoons sweet paprika
2 tablespoons tomato paste
3-3 ½ pounds bone-in chicken pieces, (thighs, drumsticks and/or breasts), skin removed, trimmed
4 cups finely diced onions
Pinch of sugar
Directions
Pat chicken pieces dry with paper towels and season with ½ teaspoon salt and pepper.
Heat oil and butter in a large heavy casserole or Dutch oven over medium heat. Add onions and sprinkle with sugar. Cook, stirring frequently, until the onions are very soft and light brown, 10 to 15 minutes.
Stir in bell peppers, tomato paste, paprika and crushed red pepper. Add the chicken and stir it gently into the onion mixture. Sprinkle with marjoram and add broth. Cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes.
Just before the chicken is done, whisk sour cream, flour and the remaining ¼ teaspoon salt in a small bowl until smooth.
When the chicken is done, remove it to a plate. Stir the sour cream mixture into the sauce; return to a simmer and cook, stirring, until the sauce coats the spoon. Reduce heat to low, return the chicken to the sauce and reheat, about 1 minute. Serve garnished with parsley, dill and/or chives, if desired.
Heat oil and butter in a large heavy casserole or Dutch oven over medium heat. Add onions and sprinkle with sugar. Cook, stirring frequently, until the onions are very soft and light brown, 10 to 15 minutes.
Stir in bell peppers, tomato paste, paprika and crushed red pepper. Add the chicken and stir it gently into the onion mixture. Sprinkle with marjoram and add broth. Cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes.
Just before the chicken is done, whisk sour cream, flour and the remaining ¼ teaspoon salt in a small bowl until smooth.
When the chicken is done, remove it to a plate. Stir the sour cream mixture into the sauce; return to a simmer and cook, stirring, until the sauce coats the spoon. Reduce heat to low, return the chicken to the sauce and reheat, about 1 minute. Serve garnished with parsley, dill and/or chives, if desired.
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