Chicken Paprikash

7 comments

Appears in Cook's Country October/November 2009

How do you load up on paprika flavor while keeping grit to a minimum?

SERVES 4

TIME 1¼ hours

Chicken Paprikash

WHY THIS RECIPE WORKS

Bone-in, skin-on chicken pieces gave our Chicken Paprikash the best flavor of all the possibilities we tested. If left on, the skin imparted an unwelcome greasiness to the sauce. We easily remedied this by discarding the skin after browning...

Print