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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