3tablespoonspaprikasweet or hot (I’d suggest using a combo, maybe 1/2 of each for a subtle spice)
3tablespoonsflour
1tablespoontomato paste
115 oz can crushed tomatoes
2cupschicken broth
112 oz bag Egg Noodles
1cupsour cream
fresh parsleychopped, for garnish
Instructions
Preheat your oven to 400 degrees F.
In a large pot or Dutch oven, heat 1 tablespoon olive oil and 1 tablespoon butter over high heat.
Season your chicken with salt and pepper.
When the butter has completely melted, add a few pieces of the chicken to the pot, but do not overcrowd.
Cook the chicken undisturbed for 3-4 minutes, or until browned.
Flip the chicken and cook another 3-4 minutes, or until browned.
Remove the chicken from the pot and reserve. Repeat with remaining chicken.
When all the chicken has been browned (it will not be completely cooked through, we will finish it off in the oven), add in your chopped onion.
Cook, stirring occasionally until the onion is fragrant and translucent, about 5 minutes.
Add in the minced garlic and stir occasionally, for another 3 to 4 minutes.
Sprinkle with the flour and paprika, stirring to combine.
Add in the tomato paste and stir to coat evenly. Cook, stirring occasionally, for 3 minutes.
Pour in the crushed tomatoes and chicken broth. Stir to combine, scraping at the bottom with a wooden spoon to scrape off any browned bits at the bottom.
Add the chicken back to the pot and add to your oven, uncovered.
Cook for 25 to 30 minutes, or until the chicken is fully cooked through and the sauce has thickened up a bit.
While the chicken cooks, bring a large pot of water to a boil.
When boiling, heavily salt the water, then add in the egg noodles. Cook for 7 minutes, drain, and add to a bowl.
Add in the remaining 3 tablespoons butter, tossing until the butter has completely melted and the egg noodles are coated in butter. Set aside.
When the chicken is finished cooking, remove the chicken pieces and set aside.
Add in the sour cream to the sauce and stir to combine.
To serve, spoon some buttered egg noodles into a bowl, and add some chicken.
Spoon the sauce over the chicken and egg noodles. If desired, top with chopped parsley. Serve.
Keyword Chicken, Egg Noodles, Main Course, Paprikash