Chicken Paprikash

Heat olive oil in a large skillet.

In a large dish or bowl (I use a Pyrex 8×8 dish), whisk together the flour, paprika, salt and pepper. Place the chicken pieces in the flour mixture and toss until evenly coated; shake off any excess and add to hot oil. Cook over medium heat until browned, about 4 to 5 minutes on each side. Remove chicken and set aside.

Add the sliced onions and carrots to the skillet. Stir in parsley leaves and thyme, and cook for 5 minutes, or until onions are soft. Add garlic and continue to cook for 1 minute, or until fragrant. Mix in the tomatoes. Pour in wine and chicken broth, and bring to a boil.

Return the chicken pieces to the pan. Turn down the heat to low, cover, and cook for 1 hour.

Divide the cooked egg noodles among 4 to 6 dinner plates. Remove the chicken from the pan and set on top of egg noodles.

Whisk the sour cream into the pan and continue to whisk until thoroughly combined; remove from heat. Spoon the sauce over the chicken and noodles.

Garnish with parsley. Serve.