Rach on the Radio - Hungarian Roasted Pepper and Paprika Chicken

Hungarian Roasted Pepper and Paprika Chicken

• 2 red bell peppers
• 1 hot cherry or Fresno chili peppers
• 1 small onion, peeled and coarsely chopped
• 1/4 cup flat-leaf parsley, a small handful
• 2 cloves garlic, peeled
• 2 tablespoons fresh thyme leaves
• 1 cup chicken stock
• 6 tablespoons butter, divided
• 3 tablespoons flour
• 1 cup milk
• Salt and pepper
• 1/2 cup sour cream or heavy cream
• 3 tablespoons sweet paprika
• 2 tablespoons EVOO – Extra Virgin Olive Oil
• 6 pieces boneless skinless chicken breast or 12 pieces boneless, skinless chicken thighs
• 1/2 pound Gouda, shredded
• 1 pound extra-wide egg noodles 
• 1 round tablespoon poppy seeds
• 1/4 cup chives, finely chopped