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Kuritsa S Paprikoy (Chicken Paprikash)

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      Title: KURITSA S PAPRIKOY (CHICKEN PAPRIKASH)
 Categories: Chicken, Russian, Main dish
      Yield: 6 Servings
 
      2 tb Butter, sweet
      1    Onion, large; chopped
      3 tb Paprika
      3 tb Oil
      1    Chicken, 4 lb
      1    Pepper, green bell
      1    Pepper, red bell
      4    Tomato, large
           Salt; to taste
           Pepper; to taste
    1/4 ts Marjoram
      1 c  Chicken stock
      2 tb Sour cream
      3 tb Cream, heavy
      1 tb Parsley, fresh
 
                                         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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