|1/2 cup||(125 mL) Flour|
|Salt and pepper|
|1 Pkg||Maple Leaf Prime Naturally® Chicken Thighs|
|1 Pkg||Maple Leaf Prime Naturally® Chicken Drumsticks|
|1/2 cup||(125 mL) Lard or vegetable oil|
|1||Large onion, finely chopped|
|3 tbsp||(45 mL) Hungarian sweet paprika|
|2 tsp||(10 mL) Hot paprika|
|2 cups||(500 mL) Chicken broth|
|1||(14 oz) Can diced tomatoes|
|1||Cubanelle pepper, seeded and sliced|
|1/2 cup||(125 mL) Sour cream|
|1 lb||(450 g) Dry egg noodles|
|2 tbsp||(30 mL) Butter|
SEASON flour with salt and pepper. Place in a shallow bowl and lightly coat each piece of chicken with the seasoned mixture.
HEAT lard or oil in a large skillet over medium-high. Working in batches, fry chicken for 3-4 minutes per side or until golden brown. Transfer to a plate and set aside.
ADD onion to the pan and cook 6-8 minutes or until soft. Add paprika and cook, stirring for 1-2 minutes. Return chicken and any juices that have accumulated to the pan. Pour in broth, tomatoes, and peppers. Bring to a boil; reduce heat to medium-low and simmer, partially covered for about 30 minutes or until chicken is cooked through and the internal temperature reaches 185°F (85°C).
COOK noodles according to package directions. Melt butter in a small pan and drizzle over noodles; toss to coat.
SERVE chicken and sauce over noodles, garnish with sour cream and a sprinkle of paprika.
Substitute bell pepper for cubanelle pepper.
Serve with spaetzle in place of noodles.
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