Ingredients
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
Preparation
Heat oven to 400° F. Season the chicken with 3/4 teaspoon of the salt and the black pepper. 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. 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. Return the chicken to the pot. Transfer to the oven. Bake until the chicken is cooked through, about 30 minutes. Meanwhile, in a small bowl, combine the cucumber and vinegar (if desired). Divide the chicken among the plates and serve with a dollop of the sour cream and the cucumbers (if serving).
