Karels Chicken Paprikash

• 2 tablespoons vegetable oil
• 1 small yellow onion, diced
• 3 tablespoons unsalted butter
• 1 tablespoon Hungarian paprika
• 1 1/2 cups plus 2 tablespoons water
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon salt
• 1 pound boneless, skinless chicken thighs, cut into 3-inch pieces
• 2 tablespoons all-purpose flour
• 1/4 cup heavy cream
• 1/4 cup sour cream
• 1/4 cup ajvar (optional)
• Karels Dumplings (see below), for serving

1. Heat 1 tablespoon of the oil over medium heat in a large saute pan.
2. Add the onion and cook, stirring every few minutes, until the onions are nice and brown and the oil has been absorbed.
3. Add the butter and paprika, followed immediately by the 1 1/2 cups water (paprika turns bitter when burned, so be sure to add the water quickly).
4. Add the pepper and salt and turn the heat down to a low simmer.
5. Heat a large nonstick pan over high heat.
6. Add the remaining 1 tablespoon oil and slowly place the chicken, one piece at a time, into the pan, being careful not to crowd (cook the chicken in batches if your pan isnt large enough so that the pieces dont overlap).
7. Dont touch the chicken for 4 to 5 minutes, then turn each piece to allow the other side to brown.
8. Once the pieces are brown, transfer them to the saute pan holding the sauce and simmer for 10 minutes.
9. Meanwhile, in a small mixing bowl, combine the flour with the remaining 2 tablespoons water and whisk until smooth.
10. Slowly add the flour mixture to the chicken mixture while gently stirring.
11. Bring just to the boiling point, then turn off the heat.
12. Gently stir in the cream, sour cream, and ajvar.
13. Spoon over the dumplings and serve.

vegetable oil, yellow onion, unsalted butter, paprika, water, freshly ground black pepper, salt, chicken, flour, heavy cream, sour cream, ajvar, karels

Taken from www.epicurious.com/recipes/food/views/karel-s-chicken-paprikash-382261 (may not work)