Chicken Paprikash

Name: Chicken Paprikash
Ingredients: 4 tablespoons unsalted butter; 2 large onions, thinly sliced; Kosher salt; Pepper; 4 garlic cloves, minced; 1/4 teaspoon cayenne; 2 tablespoons all-purpose flour; 1 1/2 cups low-sodium 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; 1/4 sourdough toast

13 ingredients

9 steps

Ingredients

4 tablespoons unsalted butter
2 large onions, thinly sliced
Kosher salt
Pepper
4 garlic cloves, minced
1/4 teaspoon cayenne
2 tablespoons all-purpose flour
1 1/2 cups low-sodium 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
1/4 sourdough toast

Directions

1

In a large saucepan, melt 3 tablespoons of the butter.
2

Add the onions, season with salt and pepper and cook over moderate heat, stirring occasionally, until golden and tender, about 10 minutes.
3

Add the garlic, paprika and cayenne and cook, stirring, until dark red in color, 2 minutes.
4

Add the flour and the remaining 1 tablespoon of butter and cook, stirring, for 2 minutes.
5

Stir in the broth and sugar and cook until the sauce is thickened, about 2 minutes.
6

Add the chicken to the sauce and bring to a simmer.
7

Cook over moderately low heat until the chicken is tender, about 15 minutes.
8

Stir in the heavy cream and season with salt and pepper.
9

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