Chicken Paprikash

1. Adjust oven rack to lower-middle position; heat oven to 300 degrees. Season both sides of chicken with salt and pepper. Heat oil in Dutch oven over medium-high heat until shimmering. Add 4 chicken thighs, skin side down, and cook without moving until skin is crisp and well browned, about 5 minutes. Using tongs, flip chicken and brown on second side, about 5 minutes longer; transfer to large plate. Repeat with remaining 4 chicken thighs and transfer to plate; set aside. When chicken is cool enough to handle, remove and discard skin. Discard all but 1 tablespoon fat from pan.
2. Add onion to fat left in Dutch oven and cook, stirring occasionally, over medium heat until softened, 5 to 7 minutes. Add bell peppers and cook, stirring occasionally, until onions are browned and peppers are softened, about 3 minutes. Stir in 3 tablespoons paprika, flour, and marjoram and cook, stirring constantly, until fragrant, about 1 minute. Add wine, scraping up browned bits from bottom of pot; stir in tomatoes and 1 teaspoon salt. Add chicken and any accumulated juices, submerging them in vegetables; bring to a simmer, then cover and place pot in oven. Cook until chicken is no longer pink when cut into with paring knife, about 30 minutes. Remove pot from oven. (At this point, stew can be cooled to room temperature, then refrigerated for up to 3 days. Bring to simmer over medium-low heat before proceeding.)
3. Combine sour cream and remaining 1⁄2 tablespoon paprika in small bowl. Place chicken on individual plates. Stir a few tablespoons of hot sauce into sour cream to temper, then stir mixture back into sauce in pot. Spoon sauce and peppers over chicken, sprinkle with parsley, and serve immediately.

Rice, mashed potatoes, and buttered egg noodles all make good accompaniments.