Chicken Paprikash

Start a pot of water for the pasta noodles and follow the cooking instructions on the packaging. I used these noodles I found at our grocery store; any wide egg noodle will work fine.

Thinly slice onions. Heat a heavy bottom pot like cast iron and add 3 tablespoons of butter. Add sliced onions to the pot. Cook the onions for about 10-12 minutes. Remove skin from chicken thighs and cut into 1-inch cubes. Set aside.

Once the onions have softened add in garlic, Sweet Hungarian Paprika, Cayenne Pepper, salt and pepper. Stir until combined. You can also use a combination of different paprikas for different flavors. For example, I often use 1 tablespoon of smoked paprika and 1 tablespoon of Hungarian Sweet Parika to get a smokier type of flavor when making this particular dish.

Next add in remaining 2 tablespoons of butter and 2 tablespoons of flour. Stir and cook for a minute or two then add in chicken broth. Bring to a low boil.

Add the raw chicken to the hot mixture, reduce heat to a simmer and cook for about 15-20 minutes or until chicken is fully cooked and sauce has thickened.

Lastly add in the heavy cream and sour cream. Mix until just combined and remove from the heat.

Serve over pasta or toss the pasta with the sauce. Garnish with parsley. Enjoy!