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Chicken Paprikash I

Reviewed: Aug. 4, 2011
Ok...for everyone out there that thinks this recipe is a little bland....I agree with you. Try adding 2-3 cloves of garlic to the saute (but don't burn it) or some garlic powder once you add the wine and broth. Also add a couple of bay leaves to the broth and 1/2 to 1 teaspoons of ginger...and while you're at it.....double the paprika (Hungarian of course).....and for those of you that are doubling the sauce recipe....try 3 T of paprika first and then see if you need any more. But above all.....make sure you are adding enough salt. I cannot stress that enough. Salt bring out the flavor in food. Even when baking a good dessert cake from scratch, the recipe will require salt (and if it doesn't....add at least 1/8 teaspoons.....you won't regret it...i promise). So taste this dish as you're making it a couple of times to make sure it's salty enough (without over doing it)....keeping in mind that the sour cream in the end will take away a little bit of the saltyness. Enjoy!!!
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