Chicken Paprikash

Name: Chicken Paprikash
Yield: Serves 4
Cuisine: Europe, Eastern European & German
Ingredients: 8 , bone in chicken thighs (about 3 pounds), trimmed of excess skin and fat; 1 teaspoon, vegetable oil; 1 , large onion, halved and sliced thin; 1 , large red bell pepper, stemmed, seeded, halved widthwise, and cut into 1/4-inch strips; 1 , large green bell pepper, stemmed, seeded, halved widthwise, and cut into 1/4-inch strips; 3 1/2 tablespoons, sweet paprika; 1/4 teaspoon, dried marjoram; 1 tablespoon, unbleached all-purpose flour; 1/2 cup, dry white wine; , 1 can (14 1/2 ounces) diced tomatoes, drained; 1/3 cup, sour cream; 2 tablespoons, chopped fresh parsley leaves

Main Courses
Europe
Eastern European & German
Poultry
Chicken
Make Ahead
Stews

Appears in Cook's Illustrated March/April 2002

The secret to this simple Hungarian chicken braise? Limit the ingredients to the essentials, and then add the paprika—twice.

SERVES 4

TIME 1½ hours

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