Braised Paprika Chicken

Directions

Pat chicken pieces dry with paper towels and season with ½ teaspoon salt and black pepper.

Heat oil and butter in a large heavy casserole or Dutch oven over medium heat.

Stir in onions and sprinkle with sugar.

Cook, stirring often, until the onions are very soft and lightly browned, 12 to 15 minutes.

Stir in sweet bell peppers, tomato paste, paprika and red pepper flakes.

Gently stir in the chicken into the onion mixture.

Sprinkle with marjoram and pour in broth.

Cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, 48 to 52 minutes.

Just before the chicken is done, mix together sour cream, flour and the remaining ¼ teaspoon salt in a small bowl until smooth and well blended.

When the chicken is done, transfer it to a plate.

Pour the sour cream mixture into the sauce and stir well, bring it back to a simmer and cook, stirring, until the sauce coats the spoon evenly.

Reduce heat to low, return the chicken to the sauce and reheat, 1 to 2 minutes.

Sprinkle with parsley, dill and/or chives, if needed.

Serve warm.