{"id":1617,"date":"2023-03-11T09:41:47","date_gmt":"2023-03-11T17:41:47","guid":{"rendered":"http:\/\/pauldearing.com\/?p=1617"},"modified":"2023-09-30T07:36:51","modified_gmt":"2023-09-30T14:36:51","slug":"chicken-paprikash","status":"publish","type":"post","link":"https:\/\/pauldearing.com\/?p=1617","title":{"rendered":"Chicken Paprikash"},"content":{"rendered":"<p><b>Ingredients:<\/b><\/p>\n<p>4 tablespoons unsalted butter, divided<\/p>\n<ul>\n<li>3 tablespoons<\/li>\n<li>1 tablespoon<\/li>\n<\/ul>\n<p>1 large onion,\u00a0 sliced<\/p>\n<p>Kosher salt and freshly ground black pepper<\/p>\n<p>4 cloves garlic, pressed<\/p>\n<p>2 tablespoons Hungarian sweet paprika<\/p>\n<p>1\/4 teaspoon cayenne<\/p>\n<p>2 tablespoons all-purpose flour<\/p>\n<p>1 1\/2 cups chicken broth<\/p>\n<p>1\/8 teaspoon sugar<\/p>\n<p>1 1\/2 pounds skinless, boneless chicken breasts, trimmed and cut into 3\/4-inch pieces<\/p>\n<p>1\/4 cup heavy cream<\/p>\n<p>1 tablespoon white wine vinegar<\/p>\n<p>&nbsp;<\/p>\n<p><b>Directions:<\/b><\/p>\n<p>Melt 3 tablespoons of the butter in a large saucepan.\u00a0 (Smaller of the two large steel pans) (Front left eye on 6)<\/p>\n<p>Add the onions, season with salt and pepper and cook, stirring occasionally, until tender and starting to turn golden, about 10 minutes.<\/p>\n<p>Add the garlic, paprika and cayenne and cook, stirring, until dark red in color, 2 minutes.<\/p>\n<p>Add the flour and the remaining 1 tablespoon butter and cook, stirring, for 2 minutes.<\/p>\n<p>Stir in the broth and sugar and cook until the sauce is thickened, about 2 minutes.<\/p>\n<p>Add the chicken to the sauce and bring to a simmer.<\/p>\n<p>Cook over medium-low heat until the chicken is tender, about 15 minutes.\u00a0 (Once simmering, reduce heat to 4 or less, to maintain simmer.)<\/p>\n<p>Stir in the heavy cream and vinegar.<\/p>\n<p>Serve.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I admit I tried this recipe just because I like the word Paprikash, and this is a dish we never had before.  Carrie Lynn says &#8220;Can we put this in rotation?&#8221;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[16,9],"tags":[227],"class_list":["post-1617","post","type-post","status-publish","format-standard","hentry","category-in-rotation","category-poultry","tag-chicken-paprikash"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/1617","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1617"}],"version-history":[{"count":1,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/1617\/revisions"}],"predecessor-version":[{"id":1618,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/1617\/revisions\/1618"}],"wp:attachment":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1617"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1617"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1617"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}