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February 1, 2016
catebogue

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Chicken Paprikash night

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.

Chicken Paprikash 

(Adapted from Food and Wine)

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4 TBSP unsalted butter

2 large onions, thinly sliced

Kosher salt

Pepper

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

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In a large saucepan, melt 3 tablespoons of the butter. IMG_2489

Add the onions, season with salt and pepper and cook over moderate heat, stirring occasionally, until golden and tender, about 10 minutes.

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Add the garlic, paprika and cayenne and cook, stirring, until dark red in color, 2 minutes.

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Add the flour and remaining 1 TBSP butter and simmer another 2 minutes.

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Stir in the broth and sugar and cook until the sauce is thickened, about 2 minutes.

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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.

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Divide the bread between bowls, spoon the chicken 
paprikash on top and serve.

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I ended up throwing together a little Greek salad to go with the dinner.

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