Kuritsa S Paprikoy (Chicken Paprikash)

Title:
Kuritsa S Paprikoy (Chicken Paprikash)

Yield:
6 Servings

Categories:
Chicken,
Russian,
Main
Dishes




Ingredients:





     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