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