| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Russian |
Chicken, Main dish, Russian |
6 |
Servings |
INGREDIENTS
| 2 |
T |
Butter, sweet |
| 1 |
|
Onion, large chopped |
| 3 |
T |
Paprika |
| 3 |
T |
Oil |
| 1 |
|
Chicken, 4 lb |
| 1 |
|
Pepper, green bell |
| 1 |
|
Pepper, red bell |
| 4 |
|
Tomato, large |
|
|
Salt, to taste |
|
|
Pepper, to taste |
| 1/4 |
t |
Marjoram |
| 1 |
c |
Chicken stock |
| 2 |
T |
Sour cream |
| 3 |
T |
Cream, heavy |
| 1 |
T |
Parsley, fresh |
INSTRUCTIONS
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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