• Servings: 4
• 1 3 1/2- to 4-pound chicken, cut into pieces
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1 medium yellow onion, thinly sliced into rings
• 1 red bell pepper, thinly sliced
• 1 cup low-sodium chicken broth
• 1 14.5-ounce can diced tomatoes, undrained
• 1 tablespoon paprika
• 1 cucumber, thinly sliced (optional)
• 1 tablespoon apple cider vinegar (optional)
• 1 cup sour cream

1. Heat oven to 400° F.
2. Season the chicken with 3/4 teaspoon of the salt and the black pepper.
3. Heat the oil in a Dutch oven over medium-high heat. Working in batches, add the chicken, skin-side down. Cook, without turning, until golden brown, 4 to 5 minutes. Turn and cook for 3 minutes more. Transfer the chicken to a plate.
4. Spoon off and discard all but 1 tablespoon of the fat. Add the onion and bell pepper and cook for 2 minutes. Add the broth and cook, stirring, for 1 minute. Add the tomatoes and their juices, the paprika, and the remaining salt. Bring to a simmer.
5. Return the chicken to pot. Transfer to oven. Bake until the chicken is cooked through, about 30 minutes.
6. Meanwhile, in a small bowl, combine the cucumber and vinegar (if desired).
7. Divide the chicken among plates and serve with a dollop of the sour cream and the cucumbers (if serving).
8. Tip: This hearty Hungarian dish is traditionally served with flat egg noodles. You can also spoon it over white rice or instant polenta.
9. Yield: Makes 4 servings
10. NUTRITION PER SERVING
11. CALORIES 811(67% from fat); FAT 60g (sat 20g); SUGAR 9g; PROTEIN 4g; CHOLESTEROL 258mg; SODIUM 1,040mg; FIBER 3g; CARBOHYDRATE 14g
12. Sara Quessenberry
13. Real Simple, February 2007

Sara Quessenberry Real Simple, February 2007