Ingredients

serves 4

　　Salt

　　1/2 pound extra-wide egg noodles

　　2 tablespoons EVOO (extra-virgin olive oil), plus more if needed

　　2 pounds boneless skinless chicken, dark or white meat, 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 round tablespoons ground sweet paprika, a couple palmfuls

　　1/2 teaspoon ground allspice (eyeball it in your palm)

　　2 cups chicken stock

　　1 cup sour cream

　　2 tablespoons butter, cut into small pieces

　　2 to 3 tablespoons finely chopped fresh dill

　　2 to 3 tablespoons finely chopped fresh chives

　　1/4 cup chopped cornichons or baby gherkin pickles

　　

Step 1

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

　　

Step 2

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.

　　

Step 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 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.

　　

Step 4

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

　　

Step 5

Ladle the chicken over the noodles in shallow bowls and top with chopped cornichons or gherkin pickles.

　　Rachael Ray's Look + Cook