Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Approx. Cook Time: 1:00 Melt the
butter in a large Dutch oven over medium-low heat. Add the onion and
saute?, 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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