Recipe from delish.com
J and I loved this chicken! I really like the flavor of paprika, and it was definitely brought out in this dish.
Though slightly time-consuming, the most difficult part of this dish was taking the skin off the chicken. It's just such a messy job. The recipe says prep time is an hour, but it definitely didn't take me that long.
I served the chicken over orzo that I seasoned with fresh chives, dried parsley, paprika, salt and pepper and a bit of olive oil.
3 lbs bone-in chicken (I used legs and thighs)
Salt & pepper, to taste
2 T canola oil
1 T butter
4 c finely diced onion
1 1/2 c diced bell pepper
2 T tomato paste
2 T sweet paprika
1 t crushed red pepper
1 t dried marjoram
1 c chicken broth
1/2 c sour cream
1 T AP flour
2 T fresh minced dill, parsley or chives (for garnish) (I used chives)
Rinse chicken pieces, pat dry, and season with salt and pepper. Set aside.
In a large stockpot or dutch oven, heat the olive oil and butter over medium heat. Add the onions and pinch of sugar and saute for about 15 minutes, until tender and lightly browned, stirring frequently.
Stir in bell peppers, tomato paste, paprika and bell pepper. Add the chicken and gently toss with the onion mixture, then sprinkle with marjoram. Pour in the broth and then cover the pot with a tight-fitting lid. Cook over medium heat for about 50 minutes until chicken is very tender. Remove the chicken and set aside.
(If you want to pre-cook this for another day, you can remove chicken here and refrigerate the sauce and chicken separately. Then continue with the instructions below when ready to eat. I prepped all of this in the morning, then it took about 15 minutes to reheat and finish cooking that evening.)
In a small bowl, whisk together sour cream, flour and 1/2 t salt until smooth. Stir into the sauce and bring to a simmer. Stir continuously until sauce coats the spoon.
Return the chicken to the sauce until just heated through again, about 1-2 minutes.
Serve chicken with sauce over orzo and garnish with chives.