Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Butter, sweet
1 Onion, large; chopped
3 tb Paprika
3 tb Oil
1 Chicken, 4 lb
1 Pepper, green bell
1 Pepper, red bell
4 Tomato, large
Salt; to taste
Pepper; to taste
1/4 ts Marjoram
1 c Chicken stock
2 tb Sour cream
3 tb Cream, heavy
1 tb Parsley, fresh

Approx. Cook
Time: 1:00 Melt the butter in a large Dutch oven over
medium-low heat. Add the onion and saut?, stirring
occasionally, until softened; about 5 minutes. Add the
paprika and stir until the onions turn reddish brown.
In a large skillet, heat the oil over medium heat
until it sizzles. Brown the chicken on all sides.
Drain on a paper towel. Transfer the chicken to the
Dutch oven with the onions. Add the peppers and cook
over medium heat, stirring, for five minutes. Stir in
the tomatoes, salt and pepper, marjoram, and the
stock, then reduce the heat to low, cover the pot
tightly, and simmer until the chicken is very tender;
about 40 minutes.

Meanwhile, in a small bowl, whisk together the sour
cream and heavy cream. With a slotted spoon, transfer
the chicken to a heated platter. Whisk a little of the
hot sauce into the sour cream mixture, then add the
mixture to the sauce in the Dutch oven. Reduce over
high heat until slightly thickened. Serve the chicken
with the sauce spooned over it, sprinkled with a
little paprika and parsley.

--- Please to the
Table
von Bremzen
Welchman

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