Enjoy A Delicious Flavorful Meal When You Make This Chicken Ragu Paprikash

Serves 4

4 T Butter (ghee, chicken or duck fat), divided

1 large onion, finely chopped

4 garlic cloves, finely chopped

1 lb ground chicken (I think other ground meat would be find here, too)

¼ C Hungarian sweet paprika

½ t crushed red pepper flakes

2 t kosher salt

4 T sherry or red wine vinegar

1 14.5 oz can crushed tomatoes

1 lb pappardelle or other long flat GF pasta (we love Jovial egg tagliatelle)

¼ C sour cream

Fresh parsley, chopped

Melt 2 T butter or fat into a medium Dutch oven over med high heat. Cook onions,

stirring often, until softened 5-7 minutes. Add garlic and cook, stirring often until

fragrant, about a minute.

Add chicken, paprika, red pepper flakes, and 1 t kosher salt to pot. Cook, stirring and

breaking up meat into small pieces with a wooded spoon, until chicken is cooked

through, about 4 minutes. Stir in 2 T vinegar, scraping up any browned bits stuck to the

bottom of pan. Add tomatoes, 1 t salt and 1 cup of water and bring to a boil. Reduce

heat to medium-low and simmer, stirring occasionally, until ragu is thickened and saucy

about 12-14 minutes. Stir in the remaining 2 T of vinegar.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al

dente. Drain, reserving ½ C pasta cooking liquid.

Add pasta and remaining 2 T of butter to ragu. Increase heat to medium and cook,

tossing and gradually adding pasta cooking liquid, until ragu is glossy and clings to

pasta, about 2 minutes. Remove from heat and stir in sour cream. Taste and season

with more salt if necessary.

Divide pasta among shallow bowls, top with parsley.

Adapted from Bon Appetit.