Sweet paprika is the star of the show in Molly’s take on this comforting Hungarian chicken dish!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
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Chicken Paprikash
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 35 min
Active: 35 min
Yield: 6 servings
Ingredients
4 tablespoons unsalted butter
2 large onions, thinly sliced
Kosher salt and freshly ground black pepper
4 cloves garlic, minced
2 tablespoons Hungarian sweet paprika
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
1 tablespoon white wine vinegar
Crusty bread, for serving, optional
Directions
Melt 3 tablespoons of the butter in a large saucepan. 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 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 medium-low heat until the chicken is tender, about 15 minutes. Stir in the heavy cream and vinegar. Taste and season with salt and pepper. Serve with crusty bread if desired!
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Molly Yeh’s Chicken Paprikash | Girl Meets Farm | Food Network
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