Hungarian Chicken Paprikash (from Betty Pogostin)

Ingredients:2 lbs Chicken Legs & Thighs Bone in, Skin on (may substitute for breasts)
1/4 Cup Butter (can substitute olive oil)
1 Medium Onion (chopped)
1/2 Cup Mushrooms (sliced)
1/2 Cup Carrots (chopped)
2 Cups Chicken Broth (we used Knorr concentrated stock)
2 TBSP Paprika
1/2 TSP Salt (to taste)
1/2 TSP Black Peppe
2 1/1 TBS Flour
1/4 TSP Cayenne Pepper (optional)
1 Cup Sour Cream (feel free to go fat free)
If Using Wide Egg Noodles, you’ll need 1 large bag

Directions:
On stove-top, use a large, heavy bottom skillet on medium-high heat to melt butter. Add chicken. Cook until lightly browned, turning once. Drain off grease. Add onions, mushrooms and carrots to skillet and cook 5 to 8 minutes more. Pour in chicken broth (stock) season with paprika, salt, ground pepper and Cayenne pepper. Cook 10 minutes more, or until chicken is cooked thoroughly  and juices run clear. (no pink inside) Remove chicken from skillet. Remove from bone. Cover to keep warm. Keep onion and broth mixture in skillet.

Prepare wide egg noodles according to package directions.

Mix flour into sour cream. Don’t leave clumps! (again, blech) Slowly add sour cream to onion broth mixture remaining in the skillet. (about 2 TBSP at a time. Whisk to make sure it incorporates well and there are no lumps of flour. (blech) Bring the mixture to a slow rolling boil. Do not over boil! Be sure to stir constantly, and cook until thick. Let stand for approximately 3-4 minutes as this will allow mixture to thicken completely.

Make a bed of drained noodles on plate. Place chicken on top of noodle bed. Spoon sour cream/paprika sauce over top.