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      RECIPE TITLE "CHICKEN PAPRIKASH" Author: Best Recipe : Soups & Stews Copyright © 2001 by The Editors of Cook's Illustrated.

    yields4 servingstime---difficultyeasy

    In this rendition of the Hungarian classic, the natural juices of chicken, bell peppers, onion, and tomatoes are released while stewing and then enriched with sour cream to create a dish especially comforting in cold weather. Use genuine sweet Hungarian paprika for the best flavor and most vibrant color. Buttered egg noodles are our favorite accompaniment, but rice or mashed potatoes are also good options.


    8 bone-in chicken thighs (about 3 pounds), trimmed of excess skin and fat
    Salt and ground pepper
    1 teaspoon vegetable oil
    1 large onion, halved and sliced thin
    1 large red bell pepper, stemmed, seeded, halved widthwise, and cut into thin strips
    1 large green bell pepper, stemmed, seeded, halved widthwise, and cut into thin strips
    4 tablespoons paprika
    1/4 teaspoon dried marjoram
    1 tablespoon flour
    1/2 cup dry white wine
    1 (14-1/2-ounce) can diced tomatoes, drained
    1/3 cup sour cream
    2 tablespoons chopped fresh parsley leaves


    1. Adjust the oven rack to the lower-middle position and heat the oven to 300 degrees. Season the chicken liberally with salt and pepper to taste. Heat the oil in a large ovenproof Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add four chicken thighs, skin-side down, and cook, not moving them until the skin is crisp and well browned, about 5 minutes. Using tongs, flip the chicken and brown on the second side, about 5 minutes longer. Transfer the browned chicken to a large plate. Brown the remaining chicken thighs, transfer them to the plate, and set aside. When the chicken has cooled, remove and discard the skin. With a spoon, remove and discard all but 1 tablespoon fat from the pan.

    2. Add the onion to the empty Dutch oven and sauté over medium heat until softened, about 5 minutes. Add the red and green peppers and sauté until the onions are browned and the peppers softened, about 3 minutes. Stir in the paprika, marjoram, and flour and cook, stirring constantly, until fragrant, about 1 minute. Add the wine, scraping the pot bottom with a wooden spoon to loosen the brown bits. Stir in the tomatoes and 1 teaspoon salt. Add the chicken pieces and accumulated juices, nestling the chicken under the onion and peppers. Bring the liquid to a simmer, cover, and place the pot in the oven. Cook until the chicken is done, about 30 minutes. Remove the pot from the oven. (Stew can be covered and refrigerated for up to 3 days.) Bring to a simmer over medium-low heat.)

    3. Place the sour cream in a small bowl. Remove the chicken from the pot and place a small portion on each plate. Stir a few tablespoons of the hot sauce into the sour cream and then stir the mixture back into the remaining peppers and sauce. Ladle the peppers and enriched sauce over the chicken, sprinkle with parsley, and serve immediately.

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    Best Recipe : Soups & Stews Best Recipe : Soups & Stews The Best Recipe: Soups and Stews is the result of testing more than 6,000 recipe variations for America's favorite soups and stews, from chicken noodle soup, clam chowder, and French Onion soup to bouillabaisse, chicken gumbo, and chili. They cover the basics, from which equipment works best to secrets for making quick, rich-tasting chicken stock. They share the secrets for turning out a great bowl of soup or stew, including where to simmer stews (use the oven, not the stovetop), how to puree vegetable soups (the blender, not the food processor, worked best), and what sets a decent beef stock apart from a great beef stock (it's the meat, not the bones). For beginners and advanced cooks, The Best Recipe: Soups and Stews is sure to become an indispensable kitchen companion. Includes: More than 200 recipes, perfected in the Cook's Illustrated Test Kitchen. More than 200 hand-drawn illustrations that demonstrate cooking techniques in step-by-step detail. An equipment buyer's guide. Surprising results of blind tastings of food ingredients. The science of cooking explained, they tell you why and how recipes work.
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