This dish was an easy, full-flavored, and hearty weeknight meal. We ate it over a whole wheat version of our new favorite bread, Sullivan Street Bakery’s No-Knead Bread. It would also be wonderful served with rice or egg noodles. Rich and delicious!!
This recipe was adapted from Food and Wine, contributed by Molly Yeh.
Yield: Serves 4
- 4 T unsalted butter, separated
- 2 large yellow onions, thinly sliced
- coarse salt
- freshly ground black pepper
- 8 garlic cloves, minced
- 2 T Hungarian sweet paprika
- 1/4 tsp cayenne
- 2 T all-purpose flour
- 1 1/2 cups chicken stock
- pinch of granulated sugar
- 1 pound skinless, boneless chicken thighs, trimmed and cut into 3/4-inch pieces (about 5 thighs)
- 1/4 cup heavy cream
- Four 1-inch-thick slices of sourdough or other flavorful bread, toasted and torn into bite-size pieces
- In a large saucepan, melt 3 tablespoons of the butter.
- Add the onions, season with salt and pepper and cook over moderate heat, stirring occasionally, until golden and tender, about 10 minutes.
- Add the garlic, paprika and cayenne and cook, stirring, until dark red in color, 2 minutes.
- Add the flour and the remaining 1 tablespoon of butter and cook, stirring, for 2 minutes.
- Stir in the broth and sugar and cook until the sauce is thickened, about 2 minutes.
- Add the chicken to the sauce and bring to a simmer. Cook over moderately low heat until the chicken is tender, about 15 minutes.
- Stir in the heavy cream and season with salt and pepper.
- Divide the bread between bowls, spoon the chicken paprikash on top, and serve.
Note: The chicken paprikash can be refrigerated overnight.
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