CHICKEN PAPRIKASH

Ingredients

• 2 tbsp all-purpose flour
• 2 tbsp paprika, divided
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 12 skinless chicken thighs
• 2 tbsp extra-virgin olive oil, divided
• 2 cups sliced onions
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 2 cloves garlic, chopped
• 1 can (10 oz/284 mL) chicken broth
• 1 can (14 oz/398 mL) diced tomatoes, drained
• 1/2 cup dry white wine
• 1/2 tsp marjoram, crumbled
• 1/4 tsp thyme, crumbled
• 1 bay leaf*
• 1 cup sour cream
• 2 tbsp all-purpose flour
• 2 tbsp chopped fresh parsley

Directions

1. Combine 2 tbsp flour, 1 tbsp paprika, salt and pepper in a plastic bag.
2. Pat chicken dry with paper towels. Add chicken to flour mixture and toss to coat.
3. Heat 1 tbsp oil in a Dutch oven over medium heat.
4. Add chicken in batches and brown on both sides.
5. Transfer chicken to a plate; keep warm.
6. Add remaining oil to pan. Stir in onions, bell peppers and garlic; sauté for 4 minutes. Stir in remaining paprika and cook, stirring, for 1 minute.
7. Add broth, tomatoes, wine, marjoram, thyme and bay leaf, then bring to a boil.
8. Return chicken to pan. Reduce heat; cover and simmer, stirring occasionally, until chicken is tender, about 45 minutes.
9. Transfer chicken to a serving dish; keep warm. Remove and discard bay leaf.
10. Combine sour cream and 2 tbsp flour; stir into mixture in pan.
11. Cook over low heat until heated through and thickened; do not boil.
12. Pour pan sauce over chicken. Sprinkle with parsley. Serve immediately.