Chicken Paprikash

by Vicki BrunsvoldTastemaker in Residence

6 slices Neuske bacon, diced
1 med onion, diced
1 med green bell pepper, chopped
1/4 cup all-purpose flour
2 Tbsp paprika (optional - smoky paprika)
1/2 tsp marjoram
2 lb chicken thighs, boneless, skinless, cut into large pieces
2 cups chicken broth
2 Tbsp tomato paste
8 oz eggs noodles
1/2 cup sour cream    
2 Tbsp chopped fresh parsley
Kosher salt


  1. Bring a large pot of water to boil
  2. Cook bacon in large skillet for 2-3 minutes
  3. Add onion, bell pepper, and 1/2 tsp salt to bacon and cook 4-5 minutes
  4. Combine flour, paprika, marjoram, and 1 tsp salt in large bowl
  5. Add chicken and toss to coat
  6. Remove bacon mixture from skillet with slotted spoon, set aside
  7. Add chicken to skillet and cook, turning until browned, about 6’
  8. Return bacon mixture to skillet and cook 2-3 more minutes
  9. Add chicken broth and bring to boil, lower temp, add tomato paste, stir and cover
  10. Add egg noodles to boiling, salted water and cook as directed
  11. Uncover skillet, increase heat for 2-3 minutes
  12. Reduce heat and stir in sour cream and parsley, stirring gently
  13. Adjust seasonings and serve over cooked noodles