This recipe is from Cook's Illustrated. It turned out great and was a lot of fun to make. I would increase the cooking tome to about 40 minutes, however. Some of the thighs were a little too pink near the bone.
The stew can be made in advance through step 2. To keep the sour cream from separating from the sauce, it’s best added to the reheated stew just before serving. Rice or mashed potatoes are good accompaniments, but buttered egg noodles were tasters’ favorite. If you want to try them, cook 8 ounces of egg noodles, then drain and toss them with 2 tablespoons butter.
8 bone in chicken thighs (about 3 pounds), trimmed of excess skin and fat
Table salt and ground black pepper
1 teaspoon vegetable oil
1 large onion , halved and sliced thin
1 large red bell pepper , stemmed, seeded, halved widthwise, and cut into 1/4-inch strips
1 large green bell pepper , stemmed, seeded, halved widthwise, and cut into 1/4-inch strips
3 1/2 tablespoons sweet paprika
1/4 teaspoon dried marjoram
1 tablespoon unbleached all-purpose flour
1/2 cup dry white wine
1 can (14 1/2 ounces) diced tomatoes , drained
1/3 cup sour cream
2 tablespoons chopped fresh parsley leaves
1. Adjust oven rack to lower-middle position; heat oven to 300 degrees. Season both sides of chicken liberally with salt and pepper. Heat oil in large Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add 4 chicken thighs, skin-side down, and cook without moving them until skin is crisp and well-browned, about 5 minutes. Using tongs, turn chicken pieces and brown on second side, about 5 minutes longer; transfer to large plate. Repeat with remaining chicken thighs and transfer to plate; set aside. When chicken has cooled, remove and discard skin. Discard all but 1 tablespoon fat from pan.
2. Add onion to fat in Dutch oven and cook, stirring occasionally, over medium heat until softened, about 5 minutes. Add red and green peppers and cook, stirring occasionally, until onions are browned and peppers are softened, about 3 minutes. Stir in 3 tablespoons paprika, marjoram, and flour; cook, stirring constantly, until fragrant, about 1 minute. Add wine, scraping pot bottom with wooden spoon to loosen browned bits; stir in tomatoes and 1 teaspoon salt. Add chicken pieces and 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. (At this point, stew can be cooled to room temperature, transferred to an airtight container, and refrigerated for up to 3 days. Bring to simmer over medium-low heat before proceeding.)
3. Combine sour cream and remaining 1/2 tablespoon paprika in small bowl. Place chicken on individual plates. Stir a few tablespoons of hot sauce into sour cream, then stir mixture back into sauce in pot. Spoon enriched sauce and peppers over chicken, sprinkle with parsley, and serve immediately.