Poulet Marengo (Chicken Marengo)
Serve this rendition of a Hungarian classic with buttered noodles, rice or mashed potatoes.
Chicken Paprikash
2014-11-24 17:50:51
Serves 4
Prep Time
25 min
Total Time
2 hr
Nutrition Facts
Serving Size
293g
Servings
4
Amount Per Serving
Calories 232
Calories from Fat 90
% Daily Value *
Total Fat 10g
16%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 77mg
26%
Sodium 199mg
8%
Total Carbohydrates 17g
6%
Dietary Fiber 5g
21%
Sugars 7g
Protein 15g
Vitamin A
95%
Vitamin C
161%
Calcium
8%
Iron
17%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 8 (5- to 7-oz.) bone in chicken thighs, trimmed
- Salt and pepper
- 1 teaspoon vegetable oil
- 1 large onion, halved and sliced thin
- 1 large red bell pepper, stemmed, seeded, halved widthwise, and cut into thin strips
- 1 large green bell pepper, stemmed, seeded, halved widthwise, and cut into thin strips
- 3 1/2 tablespoons paprika
- 1 tablespoon flour
- 1/4 teaspoon dried marjoram
- 1/2 cup dry white wine
- 1 (14.5 oz.) can diced tomatoes, drained
- 1/3 cup sour cream
- 2 tablespoons minced fresh parsley
Instructions
- Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium-high heat until shimmering. Add 4 chicken thighs, skin side down, and cook without moving them until skin is crisp and well browned, about 5 minutes. Using tongs, flip chicken and brown on other side, about 5 minutes. Transfer to large plate. Add remaining 4 chicken thighs to pot and repeat then transfer to plate and set aside. Discard all but 1 tablespoon fat from pot.
- Add onion to fat left in Dutch oven and sauté over medium heat until softened, 5 to 7 minutes. Add bell peppers and sauté until onions are browned and peppers are softened, about 3 minutes. Stir in 3 tablespoons paprika, flour, and marjoram and cook, stirring constantly, until fragrant, about 1 minute. Add wine, scraping pot bottom with wooden spoon to loosen brown bits. Stir in tomatoes and 1 teaspoon salt. Remove and discard skin from chicken thighs, then nestle chicken under onion and peppers and add accumulated juices to pot. Bring to simmer, cover, and place in oven. Cook until chicken offers no resistance when poked with tip of a knife, but still clings to bone, about 1 1/4 hours.
- Combine sour cream and remaining 1/2 tablespoon paprika in small bowl. Remove chicken from pot and place portion on each plate. Stir few tablespoons of hot sauce into sour cream to temper, and then stir mixture back into remaining peppers and sauce. Ladle peppers and sauce over chicken, sprinkle with parsley, and serve immediately.
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