Cooking Instructions
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Step 1
Season the
Boneless, Skinless Chicken Thighs (2 lb)
all over with
Salt (1 tsp)
.
Step 2
In a dutch oven over medium-high heat, add the
Olive Oil (2 Tbsp)
. Once hot, add the chicken and cook until browned, around 5 minutes a side, then remove. You may need to do it in two batches. Don’t worry if some of the meat sticks to the bottom, that will add some extra flavor!
Step 3
Add the
Yellow Onion (1)
to the same pan and cook until softened, 5-8 minutes.
Step 4
Add the
Button Mushrooms (2 1/4 cups)
and the
Garlic (3 cloves)
and cook until the mushrooms have lost their moisture, about 5 minutes.
Step 5
Add the
Paprika (1/4 cup)
,
All-Purpose Flour (3 Tbsp)
,
Dried Oregano (1 tsp)
, and
Ground Black Pepper (1/2 tsp)
. Stir and cook until the mixture is a paste, then add the
Diced Tomatoes (1 can)
and cook until the mixture darkens, 2-3 minutes.
Step 6
Add the
Chicken Broth (1/2 cup)
and
Heavy Cream (1 cup)
and stir to combine. Add the chicken back to the pan. Turn heat to medium and simmer for 30 minutes, until the chicken is tender and the sauce has thickened.
Step 7
If using, stir in the
Distilled White Vinegar (1 tsp)
and extra
Salt (to taste)
.
Step 8
Serve warm over
Rotini Pasta (to taste)
or mashed potatoes. Garnish with
Fresh Parsley (to taste)
and
Crushed Red Pepper Flakes (to taste)
if desired.
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