Cooking Instructions
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Step 1
Get out a sturdy dutch oven and heat the Olive Oil (2 tablespoon) and Butter (2 tablespoon) in it over medium high heat.
Step 2
Brown the Boneless Skinless Chicken (2 pound) 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 (1/2 teaspoon). Remove it and set it aside once it is done.
Step 3
Add the Red Bell Pepper (2), Onion (1), Garlic (4 clove), and Beefsteak Tomato (1) to the pan. Let them get fragrant and translucent for a couple of minutes.
Step 4
Pour in the Chicken Stock (2 cup), Hungarian Paprika (6 teaspoon), 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.
Step 5
When the time is almost up, get a pot of water on to boil for the Egg Noodles (1 pound). While it comes to a boil, combine the Crème Fraîche (1/2 cup) and All-Purpose Flour (1 tablespoon) 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.
Step 6
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.
Step 7
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.
Step 8
Scoop into big bowls and serve immediately! Makes great leftovers too.
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