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Ingredients
1 chicken breast whole or cut
¼ teaspoon salt plus a pinch for sour cream
¼ teaspoon black pepper
1 tablespoon olive oil
1 teaspoon butter
¼ cup onions, finely diced
pinch sugar
¼ cup red bell pepper, finely chopped
¼ cup green bell pepper, finely chopped
2 teaspoons tomato paste
2 teaspoons sweet paprika
¼ teaspoon red pepper flakes
¼ teaspoon dried marjoram
½ cup chicken stock
¼ cup sour cream
2 teaspoons all-purpose flour
2 teaspoons finely chopped parsley, dill, or chives |
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Cooking Method
Pat chicken dry with paper towels and season with ¼ teaspoon salt and
black pepper.
Heat oil and butter in casserole, skillet, 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 red pepper.
-
Add the chicken and stir it gently into the
onion mixture.
-
Sprinkle with marjoram and add broth.
-
Cover with 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 pinch of
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. |
