Chicken Paprikash

Name: Chicken Paprikash
Yield: Serves 4
Cuisine: Europe, Eastern European & German
Ingredients: 8 , bone in chicken thighs (about 3 pounds), trimmed of excess skin and fat; 1 teaspoon, vegetable oil; 1 , large onion, halved and sliced thin; 1 , large red bell pepper, stemmed, seeded, halved widthwise, and cut into 1/4-inch strips; 1 , large green bell pepper, stemmed, seeded, halved widthwise, and cut into 1/4-inch strips; 3 1/2 tablespoons, sweet paprika; 1/4 teaspoon, dried marjoram; 1 tablespoon, unbleached all-purpose flour; 1/2 cup, dry white wine; , 1 can (14 1/2 ounces) diced tomatoes, drained; 1/3 cup, sour cream; 2 tablespoons, chopped fresh parsley leaves

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Appears in Cook's Illustrated March/April 2002

Main Courses

Europe

Eastern European & German

The secret to this simple Hungarian chicken braise? Limit the ingredients to the essentials, and then add the paprika—twice.

SERVES4

TIME1½ hours

WHY THIS RECIPE WORKS

We wanted an easy-to-make chicken paprikash recipe that would produce succulent chicken; a nice balance of heat, spice, and aromatics; and a rich, flavorful sauce with paprika at center stage. We pared down the ingredients in our paprikash ...

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