Hungarian Chicken with Smoked Paprika

Ingredients

• 1 red bell pepper, cored, seeded and sliced
• 1 yellow bell pepper, cored, seeded and sliced
• 1 onion, sliced
• 1 (28 oz.) can whole plum tomatoes, drained and coarsely chopped, with 1/2 cup juice reserved
• 1 cup chicken broth
• 1 clove garlic, minced
• 1 teaspoon picante Spanish smoked paprika or 1 1/2 tsp Hungarian paprika
• 1 tablespoon plus 2 tsp. olive oil
• 1 (3 lb.) chicken, quartered and skinned
• 1 tablespoon kosher salt
• 1/2 teaspoon black pepper
• 1/3 cup sour cream
• 1 pound tagliatelle pasta

Preparation

1. Place peppers, onion, tomatoes, juice, 1/2 cup chicken broth, garlic and paprika in a slow cooker.
2. In a large skillet, heat 1 Tbsp. oil over medium high heat. Season chicken with salt and pepper. Add to skillet and brown all sides, about 8 minutes. Transfer to slow cooker. Pour remaining 1/2 cup broth in skillet; scrape bottom of pan to incorporate browned bits. Pour liquid into slow cooker and cook on high setting for 6 hours.
3. Remove chicken and let cool. Remove meat from bones and return to slow cooker; discard bones. Stir in sour cream.
4. Cook pasta according to package directions. Toss with remaining 2 tsp. oil. Serve chicken over pasta.