I used the WaPo's "Chicken and Red Peppers in a creamy sauce" as a basic recipe for an easy chicken paprikash last night. Boneless, skinless chicken thighs, red peppers, a cubanelle pepper, onions, garlic, paprika and cayenne, S&P, served over egg noodles with sour cream. I omitted the yogurt suggested for the sauce in the recipe as I didn't have any, but now that I think of it I should have used creme fraiche. I'll do that with the leftovers.