Chicken Paprikash

8 (5- to 7-ounce) bone-in chicken thighs
Salt and pepper
1 teaspoon vegetable oil
1 large onion, halved and sliced thin
1 each large red and green bell peppers, stemmed, seeded, halved widthwise, and cut into ¼-inch strips
3½ tablespoons paprika, divided
1 tablespoon all-purpose flour
¼ teaspoon dried marjoram
½ cup dry white wine
1 (14.5-ounce) can diced tomatoes, drained
½ cup sour cream
2 tablespoons chopped fresh parsley


Adjust oven rack to lower-middle position; heat oven to 300 degrees. Season both sides of chicken with salt and pepper. Heat oil in Dutch oven over medium-high heat until shimmering. Add 4 chicken things, skin side down, and cook without moving until skin is crisp and well-browned, about 5 minutes. using tongs, flip chicken and brown on second side, about 5 minutes longer; transfer to large plate. Repeat with remaining 4 thighs and transfer to plate; set aside. When chicken is cool enough to handle, remove and discard skin. Discard all but 1 tablespoon fat from pan.


Add onion to fat left in Dutch oven and cook, stirring occasionally, over medium heat until softened, 5 to 7 minutes. Add bell peppers and cook, stirring occasionally, until onions are browned and peppers are softened, about 3 minutes. Stir in 3 tablespoons of paprika, flour, and marjoram and cook, stirring constantly, until fragrant, about 1 minute. Add wine, scraping up browned bits from bottom of pit; stir in tomatoes and 1 teaspoon slat. Add chicken and any accumulated juices, submerging them in vegetables; bring to a simmer, then cover and place pot in oven. Cook until chicken is no longer pink when cut into with paring knife, about 30 minutes. Remove pot from oven.


Combine sour cream and remaining ½ tablespoon paprika in small bowl. Place chicken on individual plates. Stir a few tablespoons of hot sauce into sour cream to temper, then stir mixture back into sauce in pot. Spoon sauce and peppers over chicken, sprinkle with parsley, and serve immediately with buttered egg noodles, rice, or mashed potatoes.