Yesterday I told you of a trip to Niagara Falls. I’ll continue the story here.
We drove to our hotel (the Cataract Inn) and parked. It was small and pretty run down. As I was poor and didn’t have many choices, we decided to go inside and check in.
The counter area was sparse and upon going in I was first to the desk. I gave the elderly lady my name, credit card and ID. She grumbled a welcome and gave me a key to my room. Next was my friend. Upon seeing his ID her face lit up. She asked him if he was Polish (his last name ends in “ski”) and when he said he was, suddenly she was the nicest person in the room. She checked him in and asked him to hold a minute. She went into the back room and came back with an armful of towels. She said “Extra towels – just for you!”.
Each couple went to our room and proved the AAA book correct – some rooms really did have phones.
We decided to go exploring and on our trek to the Falls I determined that the reason the Inn was named was Cataract was you “could not see the falls from there”!
It is not difficult to see the flavor in this dish!
This is a deceptively simple dish.
Cook the peppers, onions and bacon.
Boil the noodles.
Season and coat the chicken.
Fry the chicken.
Add the broth.
And the sour cream.
Such great flavor.
A hearty and heart warming dish.
prep 0 hours 20 minutes ∙ cook 0 hours 20 minutes ∙ makes 4 servings ∙ difficulty Easy ∙ source M.foodnetwork.com
- Kosher salt
- 6 slices bacon, diced
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1/4 cup all-purpose flour
- 2 tablespoons paprika
- 1/2 teaspoon dried marjoram
- 1 1/2 pounds skinless, boneless chicken thighs, cut in half
- 2 cups low-sodium chicken broth
- 8 ounces egg noodles
- 1/2 cup sour cream
- 2 tablespoons chopped fresh parsley
Bring a pot of salted water to a boil. Meanwhile, cook the bacon in a separate pot over medium heat, 2 minutes. Add the onion and bell pepper and cook 3 more minutes. Combine the flour, paprika, marjoram and 1 teaspoon salt in a large bowl; add the chicken and toss to coat.
Push the bacon and vegetables to one side of the pot and increase the heat to medium high. Add the chicken and any remaining flour mixture to the other side and cook, turning, until browned, about 6 minutes. Stir together the chicken, bacon and vegetables and cook 2 more minutes. Add the chicken broth and bring to a boil. Stir, then reduce the heat to medium low. Cover and simmer until the chicken is almost cooked through, about 10 more minutes. Meanwhile, add the noodles to the boiling water and cook as the label directs; drain.
Uncover the pot with the chicken, increase the heat to high and cook 2 minutes. Reduce the heat to low, stir in the sour cream and parsley and cook 2 more minutes. Season with salt. Serve over the noodles.
Per serving: Calories 709; Fat 31 g (Saturated 11 g); Cholesterol 244 mg; Sodium 1,001 mg; Carbohydrate 54 g; Fiber 5 g; Protein 51 g