Tonight we made Chicken Paprikash for dinner.
I randomly ran across this recipe a few weeks ago and tried it out. (And yes, it’s the same dish made famous in When Harry Met Sally. ) I don’t think this is a super traditional version of the recipe but it looked amazing. One word for you. Bacon. Yes, there is bacon in this Chicken Paprikash and it’s crazy delish. We always try to cook dinner on the weekends, so we made this again tonight.
(Warning, I kinda tweak recipes as I go, so here is my latest version)
7 slices bacon, diced
1 medium onion, chopped
1 green bell pepper, chopped
1/4 cup all-purpose flour
2 and a half tablespoons paprika
1/2 teaspoon dried marjoram
1 1/2 pounds skinless, boneless chicken (I like the chicken tenderloins, which I cut in half)
2 cups chicken broth
1 large bag of egg noodles
8 oz. sour cream
First, dice the bacon into lardons and sauté 2 minutes.
Add diced peppers and onions. Sauté 3 more minutes.
Mix together flour, paprika and marjoram with about a teaspoon of salt in a mixing bowl.
Add chicken, toss to coat thoroughly.
Push the vegetable and bacon mixture to one side of the pan and sear chicken well, along with leftover flour mixture. Let cook for 6 more minutes.
Stir together the chicken, bacon and vegetables and cook 2 more minutes. Add the chicken broth and bring to a boil. Stir, then reduce the heat to medium low. Cover and simmer until the chicken is almost cooked through, about 10 more minutes.
While the chicken is cooking, bring a pot of salted water to a boil and cook egg noodles according to packaging.
Uncover the pot with the chicken, turn the burner to high and cook 2 more minutes. Reduce the heat to low, stir in the sour cream and cook 5 more minutes. Season with salt as needed.
Drain the noodles and ladle a very generous serving of chicken and sauce on top.
Stuff into your face.
(Thanks to my awesome hubs for all his hard work dicing, chopping and searing!)