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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.

      RECIPE INGREDIENTS

    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

      RECIPE METHOD

    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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