Serve with rice, roasted brussel sprouts and baguette for sopping up the sauce.
Ingredients
1TblOil
1/2TblButter
4ozOnion (finely diced)
pinch ofSugar
2ozRed Bell Pepper
1ozGreen Bell Pepper
1/2TblTomato Paste
1/2TblSweet Or Smokey Paprika
1/4tspCrushed Red Pepper Flakes
3/4lbsChicken (bone in , skin on)
1/8tspSalt
1/8tspPepper
1/4tspMarjoram
1/4CupChicken Broth/Stock
1/8CupSour Cream Or Mixture Of Sour Cream And Full Fat Greek Yogurt
1/4TblAP Flour
1/2TblDill (minced)
1/2TblButter
4ozOnion (finely diced)
pinch ofSugar
2ozRed Bell Pepper
1ozGreen Bell Pepper
1/2TblTomato Paste
1/2TblSweet Or Smokey Paprika
1/4tspCrushed Red Pepper Flakes
3/4lbsChicken (bone in , skin on)
1/8tspSalt
1/8tspPepper
1/4tspMarjoram
1/4CupChicken Broth/Stock
1/8CupSour Cream Or Mixture Of Sour Cream And Full Fat Greek Yogurt
1/4TblAP Flour
1/2TblDill (minced)
Preparation
- Heat oil and butter in a Dutch oven over medium heat.
- Season chicken with salt and pepper and add to Dutch oven, skin side down to brown and remove to plate.
- Add onions and sprinkle of sugar to Dutch oven, cooking until very soft, stirring often (about 10-15 minutes).
- Stir in bell peppers, tomato paste, paprika and crushed red pepper.
- Return chicken to the Dutch oven, add chicken broth/stock and sprinkle with marjoram.
- Cover with a tight lid and reduce heat to medium low to simmer until chicken is cooked through, about 50 minutes.
- Wisk sour cream flour and pinch of salt until smooth.
- Transfer chicken to serving plates.
- Add sour cream mixture to sauce, simmering and stirring until thickened.
- Pour sauce over chicken and sprinkle with minced dill.