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Chicken With Spicy Paprika Sauce

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Ingredients
  Skinless boneless chicken thighs 6
  Salt 1⁄2 Teaspoon
  Ground pepper 1⁄8 Teaspoon
  Hungarian paprika 1 Tablespoon
  Vegetable oil/Butter 2 Tablespoon
  Onion 1 Medium
  Cayenne 1⁄4 Teaspoon
  Dry white wine 12 Cup (192 tbs)
  Heavy cream 1⁄2 Cup (8 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Chicken
Servings: 
4

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