Categories: Meals

Ingredients

• Salt
• 1/2 lb. extra-wide egg noodles
• 2 tbsp. olive oil, plus more if needed
• 2 lb. chicken breasts, cut into 1-inch pieces
• Black pepper
• 2 garlic cloves, finely chopped
• 2 red bell peppers, seeded, quartered lengthwise, and thinly sliced
• 1 large onion, quartered lengthwise then thinly sliced
• 2 tbsp. ground sweet paprika
• 1/2 tsp ground allspice
• 2 cups chicken stock
• 1 cup sour cream
• 2 tbsp. butter, cut into small pieces
• 2 to 3 tbsp. finely chopped fresh dill
• 2 to 3 tbsp. finely chopped fresh chives
• 1/4 cup chopped cornichons

Directions

1. Bring a large pot of water to a boil, salt the water, and cook the noodles to al dente.

2. While the water is coming to a boil, place a large skillet over medium-high heat with the olive oil. Season the chicken liberally with salt and pepper and brown the meat for a few minutes on each side. Transfer to a plate and reserve.

3. Add the garlic, bell peppers and onions to the pan, season with salt and pepper, and cook to soften, 7 to 8 minutes. Add a drizzle more olive oil if the pan seems dry. Add the chicken back to the pan and stir in the paprika, allspice and stock. When the stock comes to a bubble, reduce the heat to a simmer and cook for 5 more minutes. Turn off the heat and stir in the sour cream.

4. Drain the egg noodles and return them to the hot pot. Toss with the butter, dill and chives to coat.

5. Ladle the chicken over the noodles in shallow bowls and top with chopped cornichons.

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