Chicken Paprika

Preparation info
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Appears in
Get in There and Cook: A Master Class for the Starter Chef

By Richard Sax

Published 1997

  • About

This is a lightened version of the wonderful traditional Hungarian dish, which I ate in endless variation on two long visits to Budapest. The gravy is thickened only with a puree of its cooking vegetables, no flour—it makes for “purer” flavors. This recipe looks like it goes on forever, but it’s actually a simple, easy braise—you brown the meat first, then simmer it in a small amount of liquid, covered, until very tender. And it’s even tastier if you make it a