Chicken Paprikash

Get out a sturdy dutch oven and heat the Olive Oil (2 Tbsp) and Butter (2 Tbsp) in it over medium high heat.

Brown the Boneless Skinless Chicken (2 lb) in it until cooked through completely. While it cooks, season it with a generous pinch of Salt (1 pinch) and Ground Black Pepper (1 pinch), along with Hungarian Paprika (as needed). Remove it and set it aside once it is done.

Add the Red Bell Peppers (2), Onion (1), Garlic (4 cloves), and Beefsteak Tomato (1) to the pan. Let them get fragrant and translucent for a couple of minutes.

Pour in the Chicken Stock (2 cups), Hungarian Paprika (2 Tbsp), and also return the chicken back in to the pot. Let it come to a boil, then cover the pot and reduce it to a simmer. Let it cook and develop flavor for an hour.

When the time is almost up, get a pot of water on to boil for the Egg Noodles (1 lb). While it comes to a boil, combine the Crème Fraîche (1/2 cup) and All-Purpose Flour (1 Tbsp) in a bowl and whisk them together. Then add in a couple spoonfuls of the flavorful chicken broth and whisk it in to temper it.

Add that mixture into the pot and stir it in well. Let it simmer for about 10 minutes to make the sauce silky and thicker.

While that is happening, boil the noodles until tender according to the package directions. It should take about 8 minutes. Drain them and stir them into the pot with the rest of the dish.

Scoop into big bowls and serve immediately! Makes great leftovers too.