Last Sunday's evening meal was only the third appearance of this particular dish, but there's no good reason for its rarity because it's pretty darned good: chicken paprikash. It's got a terrific sauce with spices and lots of diced red pepper, as befits cuisine of this style, along with onion and garlic. The roasted green beans were particularly spectacular this time (more of the Shenandoah-sourced herb mix took things to a finer level), and the last of the homemade mashed potatoes served to assist with sauce management. We can now add this offering to the previous appearances: all the way back to 2010 for Meal No. 105, and Meal No. 1740 seven years later. Huh: looks like it's on a seven-year rotation!
"Chicken Paprikash," by Kris Widican. In Cook's Country, October/November 2009, p. 23.
No comments:
Post a Comment