Chicken Paprikash

Get out a sturdy Dutch oven and heat olive oil and butter in it over medium high heat. Brown the chicken in it until cooked through completely. While it cooks, season it with a generous pinch of salt and pepper, along with 1/2 teaspoon of the paprika. Remove and set it aside once done.

Add bell peppers, onions, roasted garlic and onion to the pan and let them get fragrant and translucent for a couple of minutes. Pour in chicken stock, tomatoes, remaining paprika and return chicken to the pot. Let it come to a boil, then cover pot and reduce heat to a simmer. Let it cook and develop flavor for 1 hour.

When the time is almost up, get a pot of water on to boil for the egg noodles. While it comes to a boil, combine the creme fraiche or sour cream and flour in a bowl and whisk together. Add in a couple spoonfuls of the flavorful chicken broth and whisk it in to temper it. This step keeps it from separating when it goes into the pot so that it is nice and smooth. 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 and stir them into the pot with the rest of the dish. Scoop into big bowls and serve immediately! Makes great leftovers, too.

Note: To roast garlic, cut the top off to reveal the tops of the cloves. Drizzle the top with olive oil  and a sprinkle of salt, then wrap it in foil. Roast at 350ºF for 1 hour, then refrigerate it and use it as needed! It keeps for a long time.