Chicken Paprikash

I've got a lot of great cookbooks, but a lot of their contents require ingredients I'll never use otherwise or a cooking setup that you just can't get in a simplistic NYC rental kitchen.  In the middle of Cook's Illustrated's selection of awesome-looking but totally impractical (for a single dude apartment-dweller) braised pork, chicken, and beef recipes, though, there's chicken paprikash:

Recipe

4 bone-in chicken thighs
1 tsp vegetable oil
1 onion, thinly sliced
1 bell pepper, halved widthwise and cut into thin strips
2 tbsp paprika
1/2 tbsp all-purpose flour
1/4 tsp dried marjoram
1/3 c white wine
1 14 oz can tomatoes, drained
1/4 c sour cream
parsley
salt & pepper

Preheat your oven to 300 and heat the oil in a dutch oven over medium-high.  Season the chicken with salt and pepper, and place skin-side down to brown, 5 minutes or so.  Flip and brown the other side, then remove and set aside.  Start browning the onions; when they're most of the way there, add the peppers.  Once browned/softened, add a tbsp and a half of the paprika, flour, and marjoram (if you have it) and stir up for a minute.  Add the wine and scrape up the browned bits; add the tomatoes, a sprinkle of salt, and the chicken.  Cover and cook for about an hour and fifteen minutes.  Lastly, mix up the sour cream and 1/2 tbsp paprika, stir in some warm sauce, and add to the sauce in the dutch oven.  Serve over egg noodles, rice, or mashed potatoes.

Notes

The cookbook did its best to make this recipe look complicated with a lot of different ingredients, but there's not really too much crazy in there.  I don't generally keep marjoram on hand, but otherwise...  the finished product was pretty good!  A lot like a stroganoff, if you like that...  It's nice to crisp the chicken up before braising it.  The recipe tells you to remove the skin once you've done all that work to brown it - but who really minds a little extra grease in the sauce?  Not me!