Chicken Paprikash

Season the Boneless, Skinless Chicken Thighs (2 lb) all over with Salt (1 tsp) .

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!

Add the Yellow Onion (1) to the same pan and cook until softened, 5-8 minutes.

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.

Add the Paprika (4 Tbsp) , 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.

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.

If using, stir in the Distilled White Vinegar (1 tsp) and extra Salt (to taste) .

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.