1lbBoneless, skinless chicken thighstrimmed and cut into bite-sized pieces
FOR THE SAUCE:
1mediumOnionsliced thin
pinchSugar
1cloveGarlicminced
Salt and Pepperto taste
1-2tbspHungarian Sweet Paprika(do this to taste)
1tbspAll Purpose Flour
1tbspButter
3/4cVegetable Brothor Chicken Broth
1/4cHeavy Whipping Cream
1 1/2tspWhite Wine Vinegaroptional
FOR SERVING:
1tbspFresh Parsleychopped, plus a sprig or two for garnish
1batchSpaetzle
Crusty Bread
Instructions
Melt 1 tablespoon of butter in a large non stick skillet and add the prepared chicken. Stir until golden and cooked through. Remove from the skillet to a plate.
Melt another tablespoon of butter in the same skillet, adding the onions, salt, pepper and a pinch of sugar. Once caramelized and golden, add the minced garlic and cook for an additional minute or two.
Add the paprika and cook, stirring occasionally, until the color deepens.
Next, sprinkle in the flour and the remaining 1 tablespoon butter and cook, stirring, for 2 minutes. The lumps will dissolve once the broth is added.
Now, add the broth and cook until the sauce is thickened. This happens quickly in just a few minutes so stay close and stir often.
Add the chicken to the sauce and bring to a simmer. Cook until the chicken is warmed through.
Finally, stir in the heavy cream and vinegar (optional). Give it a final taste for seasoning, adding more salt and pepper if needed. Garnish with parsley. Serve over spaetzle along with your favorite crusty bread.