Chicken paprikash(ish)

Chicken second courses

An Italian-American friend and I have joked that we both grew up thinking an inordinate amount of food was red - in her case, due to tomato sauce, and in mine, paprika. Its warm, earthy flavor is a mainstay of the family cooking that inspired this recipe, though my version takes a few left turns. For one, you'd never have found sour cream or butter in my Hungarian-Jewish grandmother’s Paprikash. She wasn’t kosher, but mixing dairy and meat simply wasn’t the cooking language with which she’d grown up. I also use fresh dill to her dried, and of course she came from a generation before chickens misplaced their bones. <br /> <br />(Recipe police, please note the recipe's title: no claim nor intention of authenticity. Also, please excuse the dreadful photo - I promise it looks better in real life!)