Paprika chicken with egg noodles are feel-good favorites. I make cozy meals for myself or for my family at the end of especially long days, on nights when I feel a cold coming on, or when we are in need of a little cheering up at your house.

SERVES 4

Ingredients:

Salt

½ 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

½ 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

¼ cup chopped cornichons or baby gherkin pickles

Method:

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.