Chicken With Spicy Paprika Sauce
|Skinless boneless chicken thighs||6|
|Ground pepper||1⁄8 Teaspoon|
|Hungarian paprika||1 Tablespoon|
|Vegetable oil/Butter||2 Tablespoon|
|Dry white wine||12 Cup (192 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
1. Season chicken with salt, pepper, and 1 teaspoon of paprika. In a large frying pan, heat oil over medium heat. Add chicken and cook, turning once or twice, until lightly browned, about 5 minutes. Remove chicken to a plate.
2. Add onion to pan and cook, stirring often, until softened, 3 to 5 minutes. Sprinkle remaining 2 teaspoons paprika and cayenne over onion and stir to mix; then add wine. Bring to a boil, scraping up browned bits from bottom of pan.
3. Return chicken to pan along with any juices that have accumulated on plate. Reduce heat to medium-low, cover, and simmer until chicken is tender with no traces of pink, about 8 minutes. Stir in cream. Raise heat to medium-high and cook 2 minutes, uncovered, until sauce is slightly reduced. Season with additional salt and pepper to taste before serving.