This dish sounded perfect to me for a chilly February evening. It’s rich and satisfying and spicy. Just add a salad or steamed veggies to round out the meal alongside that sourdough bread and you’re all set. It’s quick and easy to prepare – perfect for a weeknight dinner with family or friends.
(Adapted from Food and Wine)
4 TBSP unsalted butter
2 large onions, thinly sliced
4 garlic cloves, minced
2 TBSP sweet Hungarian or Spanish paprika
1/4 tsp cayenne
2 TBSP flour
1 1/2 cups chicken broth
Pinch of sugar
1 pound skinless, boneless chicken thighs, trimmed and cut into 3/4-inch pieces
1/4 cup heavy cream
Four 1-inch-thick slices of sourdough toast, torn into bite-size pieces
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 remaining 1 TBSP butter and simmer another 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.
I ended up throwing together a little Greek salad to go with the dinner.