|1/2 cup all-purpose flour||1 large sweet green or red pepper; chopped|
|2 tsp paprika||1 large onion; chopped|
|1/2 tsp salt||3 cups chicken broth|
|1/2 tsp pepper||1 tsp dried oregano or basil|
|Leg pieces from 3-4 chickens (12-16 pieces)||1/2 cup light cream or milk|
|2-4 tbsp olive oil||2 tbsp all-purpose flour|
|1 cup mushrooms||1 pound hot cooked noodles|
Combine the flour, paprika, salt and pepper in a plastic bag. Skin chicken, rinse and pat dry. Add chicken pieces to bag, two at a time, shaking to coat pieces with flour mixture. Cook chicken in hot oil for 15 minutes, turning to brown evenly on all sides. Remove from skillet and set aside.
Add mushrooms, sweet pepper, and onion to skillet. Cook and stir for two minutes till just softened. Add broth and herbs. Bring to boiling, scraping bottom of pan. Return chicken to skillet, bring back to boiling, reduce heat and simmer for 35-40 minutes for store-bought chicken, or 1 ½ to 2 hours for stewing hens, until chicken is tender and no longer pink.
Remove chicken and vegetables from skillet; keep warm. Measure 1 1/2 cups of the pan juices and return to the skillet. Stir the cream or milk into the flour, then into the pan juices. Cook and stir till thickened and bubbly.
Arrange chicken on a bed of noodles. Pour sauce over all. Serve with bread.