Ingredients :

• Boneless chicken thighs — Forget the breasts — they get dry after seven hours of cooking. Thighs have intramuscular fat that melts slowly and keeps the meat juicy until the end. Cut them into 4 to 5 cm pieces, no smaller, otherwise they will completely disintegrate in the sauce.
• Low-sodium chicken broth — This is the liquid base of the stew and it does all the heavy lifting. Use a low-sodium broth — you’ll adjust at the end. Homemade broth is ideal, but a quality cube diluted in hot water works very well.
• Heavy cream — It always comes in at the end, in the last thirty minutes. It provides that velvety texture that coats every piece. Above all, do not use low-fat cream — with prolonged heat, it risks splitting and leaving a sauce with a grainy texture that’s hard to fix.
• Smoked paprika — This is what gives that subtle note of depth — you don’t know exactly where it’s coming from, but you want more. One teaspoon is more than enough. Beyond that, it takes over everything else.