Betsy’s No Garlic Chicken Paprikash

By Betsy Vail 10/18/15

Ingredients:

• 2 Tbs butter (or margarine)
• 1 onion, diced
• 1 c bell pepper, diced (multiple colors)
• 2 Tbs sweet paprika
• ½ tsp onion powder
• ½ tsp salt
• ⅛ tsp cayenne
• ⅛ tsp pepper
• ½ tsp leaf thyme
• 1½ c organic chicken broth
• ¾ c Moscato wine
• 2 lbs. chicken thighs, boneless and skinless
• 1 c sour cream
• 2 Tbs Wondra flour
• bacon, crumbled (optional)
• parsley (garnish)

Directions:

1. In a medium sized sauce pan, sauté the onion and peppers in butter on medium heat until the onion is translucent.
2. Stir in the paprika, onion powder, salt, cayenne, pepper, thyme, chicken broth, and wine, and simmer for 5 minutes. 
3. Arrange the chicken in a single layer on a baking dish, then pour the sauce over the chicken. Bake at 350 F for 40 minutes.
4. Remove the chicken and set aside to rest. Pour the sauce back into the sauce pan and on medium heat, reduce the liquid by half.
5. Remove from heat and whisk the sour cream and Wondra flour into the sauce until it’s smooth and creamy.
6. Place the thighs (I like to cut mine into strips) on cooked pasta. Ladle sauce over the chicken and pasta, then garnish with crumbled bacon (optional) and parsley.

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