This looks more involved than it actually is.
3 lbs boneless skinless chicken thighs cut into 1″ cubes
1 large onion diced small
2 red bell peppers cut into 1″ cubes
2 green bell peppers cut into 1″ cubes
3 carrots cut in into 1″ slices
2 1/2 cups chicken broth
1 14.5 oz diced tomatoes
1/2 cup white wine
4 Tbsp sweet paprika divided into 3 Tbsp and 1 Tbsp
1/3 cup sour cream
5 Tbsp flour
1/2 tsp dried marjoram (or oregano if no marjoram)
Preheat oven to 300 degrees
heat 1 Tbsp oil in a large oven proof dutch oven.
brown the chicken in batches in the dutch over (6-8 minutes per batch)
remove chicken to a medium bowl and set aside
heat 1 Tbsp oil in the dutch oven
add the onions and cook over medium heat until soft (5-7 minutes)
add 3 Tbsp paprika and the marjoram
cook 30 seconds until fragrant
add the flour and cook 1 minute.
slowly whisk in the wine scraping up the browned bits
add the bell peppers,carrots,browned chicken with juices and the tomatoes
heat to boiling
cover and place in oven for 55 minutes
remove the pot from the oven
in a smal bowl whisk together the remaining 1 Tbsp paprika,sour cream and 1/2 cut hot juice from the pot
pour mixture from bowl into the rest of the stew and stir to mix.
serve over buttered noodles