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Chicken Paprikash

Reviewed: Sep. 24, 2011
I'm a foodie, my husband is not. He had seconds, and then some, which is NOT TYPICAL at all! This dish is very good and reminds me of my beloved Aunt Jan's dish (she's passed on and I don't have her recipe). I don't understand some reviewer's comments on "bland". Perhaps they did not use butter and skin-on, bone-in chicken, and real sour cream. I used broth made from jarred chicken base so I reduced the salt (sea salt) to 1/4 t, used a cup or more of frozen chopped onion, freshly ground pepper, fresh Hungarian paprika, and added a little water from the wide egg noodles (I did not make the dumplings) to the sauce because my chicken wasn't done to at specified time so the liquid reduced further (which in turn, would have concentrated the flavors more). I had also stirred my flour into the onion mix to make a roux, then added the sour cream. It was an error on my part, but in retrospect, probably a good one because that would have pulled flour taste out (something I do when making any gravy).
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