Recipe: Chicken Paprika (Cook's Illustrated)

CHICKEN PAPRIKA

1 cut-up fryer chicken (about 3 to 4 pounds), skin removed
2 tablespoons canola oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups finely chopped onion
1 green bell pepper, stemmed, seeded and cut into slivers
1 red bell pepper, stemmed, seeded and cut into slivers
3 tablespoons sweet paprika
1/2 cup dry white wine
1 (16 ounce) can whole tomatoes, broken up into smaller pieces
1/4 teaspoon oregano
1/4 cup light sour cream
2 tablespoons chopped fresh parsley (optional)
About 3 1/2 cups uncooked egg noodles

Start to bring a large pot of water to the boil for the noodles.

Remove the skin from the chicken with a kitchen scissors.

In a large (10- to 12-inch) nonstick skillet, heat the oil over medium heat. Put chicken into the pan and saute until lightly browned on both sides. Sprinkle lightly with salt and pepper. Remove from the pan.

Put onions into the pan and saute 4 minutes.

Add bell peppers and saute 5 minutes.

Sprinkle on the paprika and stir 30 seconds. Pour wine into the pan and simmer a couple of minutes.

Add tomatoes, oregano and a little salt and pepper. Bring to a boil. Put the chicken back into the pan, spooning the sauce over the pieces. Cover and reduce the heat to medium low. Cook 25 to 30 minutes, basting occasionally with the sauce, until chicken is cooked through. Remove chicken from the pan.

Stir about 1/2 cup of the sauce into the sour cream. Turn heat to low, then pour back into the pan.

Cut the chicken from the bone into smaller pieces and put into the sauce. Stir in the parsley if using.

Cook the noodles according to package directions. Drain well and divide between 4 plates. Spoon the chicken and sauce over the noodles and serve.

Makes 4 servings
Source: The Cook's Illustrated Complete Book of Poultry by the Editors of Cook's Illustrated