chicken paprikash

I have always enjoyed the recipes of Grace Parisi. For many years she was at Food & Wine, and when Time Inc. bought the American Express line of magazines she went along and wrote for F&W and other cooking magazines in the Time family. She didn’t stay there long, though, and as far as I can tell she not actively writing for any publication. That’s a shame.

However, I have had this recipe for chicken paprikash in my database from her original Food & Wine days and I tried it recently. I thought an hour was way too long for the sauce, so I cut that back considerably. Conversely, I cooked the chicken longer than specified, as I’m paranoid about undercooked chicken.

The result was marvelous. Five stars in my database. Worth doing again.