Yield serves 4
Number Of Ingredients 16
Steps:
- Bring a large pot of water to a boil, salt the water, and cook the noodles to al dente.
- While the water is coming to a boil, place a large skillet over medium-high heat with the EVOO. 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.
- 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 EVOO 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.
- Drain the egg noodles and return them to the hot pot. Toss with the butter, dill, and chives to coat.
- Ladle the chicken over the noodles in shallow bowls and top with chopped cornichons or gherkin pickles.
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