- 4 tablespoons unsalted butter
- 2 large onions, thinly sliced
- Kosher salt
- 4 garlic cloves, 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
- Four 1-inch-thick slices of sourdough toast, torn into bite-size pieces
How to make this recipe
- In a large saucepan, melt 3 tablespoons of the butter. 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 of 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 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.
The chicken paprikash can be refrigerated overnight.
Pair this dish with a dark, rich red.