Chicken Paprikash 8 Steps
Heat an oven proof skillet or shallow braising pan on medium-high heat. Season the chicken pieces with salt and pepper on both sides. Add in half of the butter to the skillet and begin browning the chicken pieces for about 4-5 minutes per side or until evenly browned.
Remove the browned chicken pieces from the skillet and discard the fat, leaving only a thin even layer remaining. Turn the heat down to medium and add in the sliced onions, season with salt cover and cook until completely softened approximately 8-10 minutes (stirring every 2-3 minutes).
Add in the minced garlic and cook for another 2 minutes.
Add in the Hungarian paprika as well as smoked paprika and cook for another minute.
Add in the canned tomatoes as well as the chicken stock and bring to a simmer. Once the sauce is simmering, nestle the pieces of chicken into the skillet, being careful to leave the skin unsubmerged so that it remains crispy. Place the entire simmering skillet into a preheated 325°F oven and cook uncovered for 30-40 minutes or until the chicken is cooked.
While the chicken is cooking, prepare the finishing sour cream mixture and cook the egg noodles. Roast the red bell pepper whole over an open flame or grill until evenly charred on all sides. Place the roasted red pepper into a bowl, wrap tightly with plastic wrap and allow to continue to steam for 10 minutes. Gently peel the roasted pepper and discard all skins and seeds as well as stem. In a food processor or blender combine the roasted red pepper with the room temperature sour cream and blend until smooth. Set aside.
Bring a large pot of salted water to a boil and cook the egg noodles according to package instructions. Strain off and toss in a bowl with the remaining butter as well a half of the chopped parsley.
Once the chicken is cooked, remove it from the sauce. Combine the sour cream and roasted red pepper mixture with the sauce in the skillet and mix until even, adjust seasoning with salt and pepper. Return the chicken pieces back to the sauce, serve with the buttered egg noodles and top with remaining chopped parsley.