Chicken Paprikash with Buttered Egg Noodles

Pat 2 lbs chicken thighs dry with paper towels and season all over with 2 tsp salt and ½ ground black pepper. Heat 2 tbsp oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place chicken in the skillet and sear until browned, about 1 minute per side.

Divide 1 cup onion, 4 cloves garlic, 1 can crushed tomatoes, 1 tbsp paprika, and 1/4 tsp cayenne between two Suvie pans, stirring to combine.

Nestle seared chicken into the sauce and place the pans into Suvie. Input settings, and cook now or schedule. Bottom Zone: Slow Cook on High, 1 hour 30 minutes

Place 3 cups egg noodles in the Suvie starch strainer set within the Suvie pasta pot (green handles). Cover pot with lid and place inside the Suvie Starch Cooker. Input settings and cook now or schedule. Pasta, 3 cups, 8 minutes

After the cook, remove pans from your Suvie. Transfer egg noodles and 2 tbsp butter to a large bowl, tossing until the butter melts and coats the noodles. Season to taste with salt and pepper. Place 1/4 cup sour cream in a medium bowl, add a few heaping spoonfuls of the pan sauce, and stir to combine.

Remove chicken from the pans and pour the remaining pan sauce into the bowl with the sour cream. Whisk to combine the sauce.

Divide noodles and chicken between 4 plates. Spoon sauce over the chicken and noodles and garnish with parsley.