*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Chicken                          Russian
                 Main dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
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