Paprika Chicken Stew with Noodles

• 1/2 pound (about half of a package) smoky, good-quality bacon, chopped into half-inch pieces
• 3 tablespoon extra-virgin olive oil, divided
• 3 1/2 pounds boneless, skinless chicken breasts and thighs, cut into chunks
• Salt and freshly ground black pepper
• 2 large onions, chopped
• 4 carrots, peeled and chopped
• 5 cloves garlic, smashed and roughly chopped
• 2 rounded tablespoons sweet paprika
• 1 tablespoon cumin
• 1/2 teaspoon dried marjoram
• 2 bay leaves
• 2 tablespoons [gluten free all-purpose] flour
• 1/2 cup white wine
• 2 1/2 cups chicken stock
• 1 28-ounce can crushed tomatoes
• 4 tablespoons butter
• Buttered gluten free noodles or other pasta
• 1/2 cup sour cream
• 1/4 cup chives, chopped

Optional

• 1 tablespoon lemon zest
• 1 tablespoon rosemary, chopped
• 2 tablespoon parsley, chopped

Directions

1. Place a large pot of water over high heat and bring up to a boil for the noodles.
2. Place a large Dutch oven over medium-high heat with about 1 tablespoon olive oil. Add the bacon and cook until brown and crisp, about 2-3 minutes.
3. Season chicken pieces with salt and pepper, add to the pot with the bacon and brown all sides, about 5 minutes.
4. Add onions, carrots and garlic, paprika, cumin, marjoram and bay leaves, and cook for about 4-5 minutes, until the veggies are tender.
5. Make a well in the middle of the pan and add 2 tablespoons of olive oil.
6. Add the flour to the oil and mix to form a paste.
7. Add the white wine, scraping up all of the brown bits on the bottom of the pan.
8. Add the chicken stock and tomatoes and cook for about 20 minutes until the stew has thickened.
9. While the stew is cooking, cook the noodles according to the package directions. Drain and coat lightly with butter so they do not stick together.