Categories: Poultry, Russian 
      Yield: 6 servings 
  
      2 tb Butter, sweet                            Salt; to taste 
      1    Onion, large; chopped                    Pepper; to taste 
      3 tb Paprika                           1/4 ts Marjoram 
      3 tb Oil                                 1 c  Chicken stock 
      1    Chicken, 4 lb                       2 tb Sour cream 
      1    Pepper, green bell                  3 tb Cream, heavy 
      1    Pepper, red bell                    1 tb Parsley, fresh 
      4    Tomato, large                   
  
                                         Approx. Cook Time:  1:00 Melt the 
  butter in a large Dutch oven over medium-low heat.  Add the onion and 
  saute‚, 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