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1
Adjust oven rack to lower-middle position.
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2
Heat oven to 300F
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3
Season both sides of chicken liberally with salt and pepper.
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4
Heat oil in large Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes.
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5
Add 4 chicken thighs, skin-side down, and cook without moving them until skin is crisp and well browned, about 5 minutes.
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6
Using tongs, turn chicken pieces and brown on second side, about 5 minutes longer; transfer to large plate.
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7
Repeat with remaining chicken thighs and transfer to plate; set aside.
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8
When chicken has cooled, remove and discard skin.
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9
Discard all but 1 tablespoons fat from the pan.
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10
Add onion to fat in Dutch oven and cook stirring occasionally, over medium heat until softened, about 5 minutes.
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11
Add red and green peppers and cook, stirring occasionall until onions are browned and peppers are softened, about 3 minutes.
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12
Stir in 3 tablespoons paprika, marjoram, and flour; cook stirring constantly, until fragrant, about 1 minute.
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13
Add wine, scraping bottom with wooden spoon to loosen browned bits; stir in tomatoes and 1 teaspoon salt.
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14
Add chicken pieces and accumulated juices, submerging them in vegetables; bring to a simmer, then cover and place pot in oven.
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15
Cook until chicken is no longer pink when cut into with a paring knife, about 30 minutes.
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16
Remove pot from oven.
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17
(At this point, stew can be cooled to room temperature , transferred to an air-tight container, and refrigerated for up to 3 days.
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18
Bring to a simmer over meduim-low heat before proceeding).
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19
Combine sour cream and remaining 1/2 tablespoon paprika in a small bowl.
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20
Place chicken on individual plates.
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21
Stir a few tablespoons of hot sauce into sour cream, then stir mixture back into sauce in pot.
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22
Spoon enriched sauce and peppers over chicken, sprinkle with parsley, and serve immediately.
