Chicken in Paprika Cream Sauce 

6 SERVINGS

You can make it with all white meat if you prefer (use six breast halves).

2 teaspoons caraway seeds 
1 red bell pepper
Three 1/2-pound skinless, boneless chicken breast halves, each cut crosswise into 3 pieces
3 whole chicken legs, cut into drumsticks and thighs
Salt and freshly ground pepper
2 tablespoons sweet
Hungarian paprika

All-purpose flour, for dusting
3 tablespoons peanut oil
2 medium onions, thinly sliced 
3 large garlic cloves, minced
1 medium tomato-peeled, seeded and chopped
2 tablespoons minced marjoram 
1 tablespoon tomato paste 
1 teaspoon minced thyme 
1 bay leaf
1/2 cup dry white wine
1-1/2 cups chicken stock or canned low-sodium broth
1/4 cup plus 2 tablespoons creme fraiche
2 tablespoons minced parsley

1. In a small skillet, toast the caraway seeds over moderate heat until fragrant, about 1 minute. Transfer the seeds to a spice grinder and let cool completely, then grind to a powder.

2. Roast the red pepper directly over an open flame or in the broiler, turning, until charred all over. Put the pepper in a bowl, cover with plastic and let steam for 10 minutes. Discard the skin, stem and seeds and cut the pepper into 1/4-inch strips.

3. Season the chicken with salt and pepper and dust with 1 tablespoon of the paprika. Lightly dust the chicken with flour. Heat the oil in a large enameled cast-iron casserole. Add the chicken in batches and cook over moderately high heat until browned, about 2 minutes per side. Transfer to a large plate.

4. Add the onions and garlic to the casserole and cook over moderate heat, stirring, until softened, about 5 minutes. Add the ground caraway and the remaining 1 tablespoon of paprika and cook, stirring, until fragrant, about 2 minutes. Add the tomato, marjoram, tomato paste, thyme and bay leaf and cook, stirring, for 1 minute. Stir in the wine and simmer for 1 minute. Add the stock, season with salt and pepper and bring to a simmer.

5. Return the chicken to the casserole along with any accumulated juices. Cover and simmer over low heat until the breast pieces are cooked through; start checking after 10 minutes. Transfer the breast pieces to a plate. Continue simmering until the drumsticks and thighs are cooked through and tender, about 15 minutes longer. Transfer the drumsticks and thighs to the plate.

6. Add 1/4 cup of the creme fraiche to the sauce and simmer for 5 minutes. Discard the bay leaf. Working in batches, transfer the hot sauce to a blender; add half of the roasted pepper strips to the sauce and puree. Return the chicken to the casserole and pour the sauce on top. Bring to a simmer and season with salt and pepper. Transfer the chicken to a serving bowl. Stir the remaining 2 tablespoons of creme fraiche and drizzle over the chicken, then garnish with the remaining half of the pepper strips, sprinkle with the parsley and serve.