2 Tbsp vegetable oil
4 chicken thighs
4 chicken legs
1½ tsp kosher salt
1 tsp Black Pepper
1 yellow onion, medium diced
1 red bell pepper, julienned
1 green bell pepper, julienned
2 cloves garlic, minced
2 Tbsp paprika
1 tsp crushed red pepper flakes
½ tsp dried thyme
2 Tbsp tomato paste
½ cup red wine
2 Tbsp Worcestershire sauce
1 cup canned diced tomato in thick puree
2 cups chicken stock
1 Tbsp cornstarch
½ cup sour cream
2 tablespoons chopped fresh parsley
In a large, heavy pot, heat the oil over moderately high heat.
Season the chicken with Kosher salt and pepper and cook the chicken until browned, turning, about 8 minutes in all, and remove.
Pour off all but 1 tablespoon fat from the pan.
Reduce the heat to moderate and add the onion, garlic, and peppers to the pan.
Cook, stirring occasionally, until the onion is translucent, about 5 minutes.
Reduce the heat to moderately low and add the paprika, red pepper flakes, dried thyme, and tomato paste to the pan. Cook, stirring, for 30 seconds.
Deglaze the pan with the red wine, scraping the bits from the bottom of the pan.
Stir in the Worcestershire sauce, tomatoes and chicken stock. Bring to a boil, and reduce to simmer.
Add the chicken and simmer, partially covered, until the chicken is done, about 20 minutes.
Skim fat from the surface as needed.
Remove the chicken. Dissolve the cornstarch in ¼ cup cold water and add to the pot.
Cook, stirring constantly until the sauce is thickened and shiny.
Temper the sour cream with ½ cup of the sauce and stir it into the sauce.
Add the chicken and fresh parsley, and season to taste with salt and black pepper.
Serve with noodles, potatoes, or rice.