Easy Skillet Braised Chicken with Peppers and Paprika
Easy Skillet Braised Chicken with Peppers and Paprik Head to the store and pick up vegetable oil, kosher salt and pepper, onion, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes around 1 hour. It is a good option if you're following a dairy free diet.
Instructions
Adjust oven rack to lower middle position and preheat oven to 350°F. Lightly season chicken legs with salt and pepper.
Heat oil in a 12-inch skillet or sauté pan over high heat until lightly smoking. Using tongs, carefully add chicken pieces skin-side-down. Cover with splatter screen or partially cover with lid to avoid splattering. Cook without moving until chicken is deep golden brown and skin is crisp, about 4 minutes. Flip chicken pieces and continue to cook until second side is golden brown, about 3 minutes longer.
Transfer chicken to a large plate and set aside.
Add onions and peppers to skillet and cook, using a wooden spoon to scrape up browned bits from bottom of skillet. Stir frequently until completely softened and just starting to brown, about 4 minutes.
Add garlic and cook, stirring constantly until fragrant, about 30 seconds.
Add paprika, marjoram, and flour, and cook, stirring constantly, until fragrant, about 1 minute longer.
Add white wine. Using wooden spoon, scrape browned bitts off of bottom of skillet.
Add chicken broth and tomatoes and bring to a boil.
Nestle chicken pieces into broth and vegetables so that only crisp skin is showing. Cover pot and transfer to oven (see note). Cook for 20 minutes.
Remove lid and continue to cook until chicken is falling off the bone tender, skin is crisp, and sauce is rich, about 20 minutes longer. Season sauce to taste with salt and pepper.
Serve with egg noodles, spätzle, rice, or boiled potatoes.