Chicken Paprikash

Sarah Nolan

4 tablespoons butter The original recipe calls for unsalted. I only had salted. Either work.
2 medium onions
kosher salt and pepper to taste
4 cloves garlic, minced
2 tablespoons paprika The original recipe calls for sweet Hungarian paprika. I just used good ol' regular paprika!
1/4 teaspoon cayenne Optional. I did not add this because of my kids.
2 tablespoons all-purpose flour
1 1/2 cups low-sodium chicken broth
1/8 teaspoon sugar
1 pound skinless boneless chicken thighs cut into small chunks I used 8 thighs and could have added even more to the amount of sauce made.
1/4 cup heavy (35%) cream
1 tablespoon white wine vinegar

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, cayenne (if using) and cook, stirring, until dark red in color, about 2 minutes.
Add the flour and the remaining 1 tablespoon butter and cook, stirring, for 2 more minutes.
Stir in the broth and sugar and cook until the sauce has thickened slightly.
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.