Chicken Paprika

(not measured)

• Onions
• chicken thighs
• paprika (I use approx 4 tablespoons)
• salt
• cabbage (optional)
• vinegar or wine(optional)
• heavy cream or sour cream

1. Slice some onions thinly.
2. Take skinless chicken thighs (NO BREASTS! You can leave the skin on and brown it, or you can be lazy. Both work excellently) and toss them in a zip top bag with
3. An OBSCENE amount of paprika. Really, you want the thighs to be solidly coated with the paprika. Don't worry, it'll be good.
4. Layer onions, chicken thighs, salt, onions.
5. Optional: add layers of sliced cabbage.
6. Add a good glug of vinegar. Also optional, equally good without. glug of wine would be nice too.
7. Cook on low (I actually cook on "warm") until thighs are done and onions are totally wilted, cabbage is totally killed.
8. Splash some heavy cream in there, or serve with a dollop of sour cream.