"There's to much pepper in my Paprikash"

Not really . . . my Paprikash was actually quite perfect and the kids loved eating it as much as I loved quoting Billy Crystal's line. If you like Stroganoff . . . you will love this.

1/2 C plus 2 T flour
1⁄4 cup oil
6-8 skinless chicken thighs
freshly ground black pepper, to taste
2 T sweet paprika
1/4 t crushed red pepper
14 oz can diced tomatoes
1 large onion, minced
1 1⁄2 cups chicken broth
3⁄4 cup sour cream
1 lb package gnocchi vacuum packed or frozen
(I buy mine at Trader Joe's in the pasta aisle)
3 T unsalted butter
2 T finely chopped flat-leaf parsley
1 t chopped garlic
1/2 t kosher salt

Season chicken with salt and pepper. Put 1⁄2 cup flour on a plate; dredge chicken; shake off excess. Heat oil in a large skillet or Dutch oven over medium-high heat. Cook chicken, turning once, until brown, 4-5 minutes per side.

In a seperate 4 quart or larger pot bring salted water to a boil for your gnocchi.

Set chicken aside reserving oil in the pan. Add paprika, the red pepper, tomatoes and onions; cook, stirring, until onions are soft, about 5 minutes. Add chicken and broth; bring to a low boil. Reduce heat to medium-low and simmer, covered, turning chicken once, until fully cooked, 12–15 minutes.

While this is cooking cook your gnocchi as directed or generally place in boiling water and watch for them to float up to the surface then cook 2 minutes longer and remove with a slotted spoon or strain in a colander. Melt butter in a 12" skillet over medium-high heat, add garlic, gnocchi and parsley, and cook, tossing occasionally, until hot, about 2 minutes.

In a small bowl, whisk together 2 tbsp. flour and sour cream; whisk in 3⁄4 cup of sauce from chicken pot. Then stir sour cream mixture into sauce in pot removing from heat. Serve chicken with extra sauce and over gnocchi if you like.

Make your spouse do the dishes as there are now several . . . and enjoy!