Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes
Ingredients:
- 1 lb. boneless, skinless chicken thighs; cut into 1" cubes
- Salt and pepper
- 3 Tbsp. olive oil
- 1/4 lb. mushrooms; sliced
- 1/2 md. onion; chopped coarsely
- 1/2 sm. bell pepper; cut into 1/2" x 2" strips*
- 1 clove garlic; chopped
- 1/2 cup chicken stock
- 1/4 cup white wine
- 2 tsp. tomato sauce
- 1 Tbsp. sweet Hungarian paprika
- 1 tsp. hot Hungarian paprika
- 1 lb. egg noodles
- 4 Tbsp. unsalted butter
- 1 tsp. salt
- 4 Tbsp. minced fresh dill; separated
- 1/2 cup sour cream
Preparation:
1. Season diced chicken with salt and pepper.
2. Heat 2 tablespoons oil in a sauté pan (compare prices) over medium heat.
3. Brown chicken and move to a plate.
4. Add another tablespoon of oil and saute mushrooms until they begin to brown.
5. Add onions and peppers and cook until onion is translucent. Add garlic and cook another minute.
6. Add white wine to pot and reduce by half, scraping up the browned bits.
7. Return chicken to the pot along with chicken stock, paprika, and tomato sauce.
8. Bring to a simmer, cover, reduce heat to low and cook for one hour.
9. Cook noodles according to package directions. Drain and add butter, salt and 2 tablespoons of dill. Toss to mix and melt butter.
10. Stir dill into chicken and serve over the egg noodles with a dollop of sour cream.
*Note 1: You can use either a green or a ripe bell pepper, green adds a nice bitter note while ripe make the dish a bit sweeter.
**Note 2: I like a sauté pan (compare prices) for this, but a small dutch oven or large heavy sauce pa will also work.