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Cook Time:1 hrAdditional Time:55 minsTotal Time:1 hr 55 minsServings:6Yield:6 to 4 pieces chicken & cups sauceJump to Nutrition Facts
Cook Time:1 hrAdditional Time:55 minsTotal Time:1 hr 55 minsServings:6Yield:6 to 4 pieces chicken & cups sauce
Cook Time:1 hr
Cook Time:
1 hr
Additional Time:55 mins
Additional Time:
55 mins
Total Time:1 hr 55 mins
Total Time:
1 hr 55 mins
Servings:6
Servings:
6
Yield:6 to 4 pieces chicken & cups sauce
Yield:
6 to 4 pieces chicken & cups sauce
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3-3 1/2 pounds bone-in chicken pieces, (thighs, drumsticks and/or breasts), skin removed, trimmed (see Tip)¾teaspooncoarse salt, divided½teaspoonfreshly ground pepper2tablespoonscanola oil1tablespoonbutter4cupsfinely diced onionsPinch of sugar1cupdiced red bell pepper½cupdiced green bell pepper2tablespoonstomato paste2tablespoonssweet paprika1teaspooncrushed red pepper1teaspoondried marjoram1cupreduced-sodium chicken broth½cupreduced-fat sour cream1tablespoonall-purpose flour2tablespoonsfinely minced fresh parsley, dill and/or chives
Cook Mode(Keep screen awake)
Ingredients
3-3 1/2 pounds bone-in chicken pieces, (thighs, drumsticks and/or breasts), skin removed, trimmed (see Tip)
¾teaspooncoarse salt, divided
½teaspoonfreshly ground pepper
2tablespoonscanola oil
1tablespoonbutter
4cupsfinely diced onions
Pinch of sugar
1cupdiced red bell pepper
½cupdiced green bell pepper
2tablespoonstomato paste
2tablespoonssweet paprika
1teaspooncrushed red pepper
1teaspoondried marjoram
1cupreduced-sodium chicken broth
½cupreduced-fat sour cream
1tablespoonall-purpose flour
2tablespoonsfinely minced fresh parsley, dill and/or chives
DirectionsPat chicken pieces dry with paper towels and season with 1/2 teaspoon salt and pepper.Heat oil and butter in a large heavy casserole or Dutch oven over medium heat. Add onions and sprinkle with sugar. Cook, stirring frequently, until the onions are very soft and light brown, 10 to 15 minutes.Stir in bell peppers, tomato paste, paprika and crushed red pepper. Add the chicken and stir it gently into the onion mixture. Sprinkle with marjoram and add broth. Cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes.Just before the chicken is done, whisk sour cream, flour and the remaining 1/4 teaspoon salt in a small bowl until smooth.When the chicken is done, remove it to a plate. Stir the sour cream mixture into the sauce; return to a simmer and cook, stirring, until the sauce coats the spoon. Reduce heat to low, return the chicken to the sauce and reheat, about 1 minute. Serve garnished with parsley, dill and/or chives, if desired.TipsMake Ahead Tip: Prepare through Step 3, cool to room temperature and refrigerate for up to 1 day. Finish with Steps 4-5 before serving.Tip: If you are using a combination of thighs, drumsticks and breasts, cut each breast in half crosswise to make pieces about the size of a thigh. And if you buy whole legs, separate the drumsticks and thighs. When the pieces are about the same size, they’ll cook at about the same rate.Originally appeared: EatingWell Magazine, January/February 2009
Directions
Pat chicken pieces dry with paper towels and season with 1/2 teaspoon salt and pepper.Heat oil and butter in a large heavy casserole or Dutch oven over medium heat. Add onions and sprinkle with sugar. Cook, stirring frequently, until the onions are very soft and light brown, 10 to 15 minutes.Stir in bell peppers, tomato paste, paprika and crushed red pepper. Add the chicken and stir it gently into the onion mixture. Sprinkle with marjoram and add broth. Cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes.Just before the chicken is done, whisk sour cream, flour and the remaining 1/4 teaspoon salt in a small bowl until smooth.When the chicken is done, remove it to a plate. Stir the sour cream mixture into the sauce; return to a simmer and cook, stirring, until the sauce coats the spoon. Reduce heat to low, return the chicken to the sauce and reheat, about 1 minute. Serve garnished with parsley, dill and/or chives, if desired.TipsMake Ahead Tip: Prepare through Step 3, cool to room temperature and refrigerate for up to 1 day. Finish with Steps 4-5 before serving.Tip: If you are using a combination of thighs, drumsticks and breasts, cut each breast in half crosswise to make pieces about the size of a thigh. And if you buy whole legs, separate the drumsticks and thighs. When the pieces are about the same size, they’ll cook at about the same rate.
Pat chicken pieces dry with paper towels and season with 1/2 teaspoon salt and pepper.
Heat oil and butter in a large heavy casserole or Dutch oven over medium heat. Add onions and sprinkle with sugar. Cook, stirring frequently, until the onions are very soft and light brown, 10 to 15 minutes.
Stir in bell peppers, tomato paste, paprika and crushed red pepper. Add the chicken and stir it gently into the onion mixture. Sprinkle with marjoram and add broth. Cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes.
Just before the chicken is done, whisk sour cream, flour and the remaining 1/4 teaspoon salt in a small bowl until smooth.
When the chicken is done, remove it to a plate. Stir the sour cream mixture into the sauce; return to a simmer and cook, stirring, until the sauce coats the spoon. Reduce heat to low, return the chicken to the sauce and reheat, about 1 minute. Serve garnished with parsley, dill and/or chives, if desired.
Tips
Make Ahead Tip: Prepare through Step 3, cool to room temperature and refrigerate for up to 1 day. Finish with Steps 4-5 before serving.
Tip: If you are using a combination of thighs, drumsticks and breasts, cut each breast in half crosswise to make pieces about the size of a thigh. And if you buy whole legs, separate the drumsticks and thighs. When the pieces are about the same size, they’ll cook at about the same rate.
Originally appeared: EatingWell Magazine, January/February 2009
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Nutrition Facts(per serving)346Calories15gFat17gCarbs36gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
