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heat olive oil in a large skillet. in a large dish or bowl (i use a pyrex 8x8 dish), whisk together the flour, paprika, salt and pepper. place the chicken pieces in the flour mixture and toss until evenly coated; shake off any excess and add to hot oil. cook over medium heat until browned, about 4 to 5 minutes on each side. remove chicken and set aside. add the sliced onions and carrots to the skillet. stir in parsley leaves and thyme, and cook for 5 minutes, or until onions are soft. add garlic and continue to cook for 1 minute, or until fragrant. mix in the tomatoes. pour in wine and chicken broth, and bring to a boil. return the chicken pieces to the pan. turn down the heat to low, cover, and cook for 1 hour. divide the cooked egg noodles among 4 to 6 dinner plates. remove the chicken from the pan and set on top of egg noodles. whisk the sour cream into the pan and continue to whisk until thoroughly combined; remove from heat. spoon the sauce over the chicken and noodles. garnish with parsley. serve.
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Controlled pour dispenser — drizzle olive oil without glugging
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Crank sifter aerates flour — lighter cakes, even cocoa dusting
Clip-on frying thermometer — monitor oil temp without holding
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Controlled pour dispenser — drizzle olive oil without glugging
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Crank sifter aerates flour — lighter cakes, even cocoa dusting
Clip-on frying thermometer — monitor oil temp without holding