Chicken Paprikash
by Vicki Brunsvold, Tastemaker in Residence
Ingredients
6 slices Neuske bacon, diced
1 med onion, diced
1 med green bell pepper, chopped
1/4 cup all-purpose flour
2 Tbsp paprika (optional - smoky paprika)
1/2 tsp marjoram
2 lb chicken thighs, boneless, skinless, cut into large pieces
2 cups chicken broth
2 Tbsp tomato paste
8 oz eggs noodles
1/2 cup sour cream
2 Tbsp chopped fresh parsley
Kosher salt
Instructions
- Bring a large pot of water to boil
- Cook bacon in large skillet for 2-3 minutes
- Add onion, bell pepper, and 1/2 tsp salt to bacon and cook 4-5 minutes
- Combine flour, paprika, marjoram, and 1 tsp salt in large bowl
- Add chicken and toss to coat
- Remove bacon mixture from skillet with slotted spoon, set aside
- Add chicken to skillet and cook, turning until browned, about 6’
- Return bacon mixture to skillet and cook 2-3 more minutes
- Add chicken broth and bring to boil, lower temp, add tomato paste, stir and cover
- Add egg noodles to boiling, salted water and cook as directed
- Uncover skillet, increase heat for 2-3 minutes
- Reduce heat and stir in sour cream and parsley, stirring gently
- Adjust seasonings and serve over cooked noodles