Category - Chicken, Poultry & Duck
2 chicken breasts with bones, skin on but trimmed of loose skin, cut in half
4 chicken thighs, skin on but trimmed of loose skin
4 chicken drumsticks, skin on but trimmed of loose skin
1 1/2 cups flour, seasoned with 1 tsp salt and 1/2 tsp. black pepper
8 tablespoons vegetable oil
2 cups onions, sliced 1/8" thick
1 cup red peppers, diced into 1/4" pieces
1 cup green peppers, diced into 1/4" pieces
1 tablespoon minced garlic
2 tablespoons paprika
1 tablespoon caraway seeds, crushed
2 teaspoons finely chopped fresh marjoram
2 teaspoons finely chopped fresh thyme
1 cup whole plum tomatoes, chopped
4 cups chicken stock
2 tsp. salt---adjust as needed
1 tsp. freshly ground black pepper
Preheat a Dutch oven on medium heat. Mix salt and pepper with the flour.
Cook-Brown the chicken pieces in two batches...batch 1. Dip-dredge 1/2 of the chicken pieces in the flour. Add 1/2 the amount of oil to the pot, add the chicken, skin side down and brown to a golden color, then turn over and brown the other side. Remove to a plate and repeat the process with the remaining chicken---no need to wash the pot in between batches.
Add the onions, red & green peppers and garlic, and saute until the crispness disappears and they are somewhat soft. Add the paprika, caraway, marjoram, fresh thyme, tomatoes, stock salt and pepper. Do a taste test foe salt. Bring to a boil. Add the seared chicken piecesand cook-simmer for 45 minutes. Remove the chicken pieces and then puree the sauce in the pot with an immersion blender. Bring to a boil, add the chicken and continue to cook-simmer for 15 minutes. Done!