The first time I can recall eating chicken paprikash was in Detroit. A family in our church there talked about having us over for paprikash all the time. I had never even heard of paprikash, so I was rather excited by the prospect. I really enjoy trying new foods, especially if I do not have a concept of what they should be. Finally, paprikash was prepared for us and I must say, it did not dissappoint. It was chicken stewed in a tomato sauce with onions and paprika with homemade dumplings poached in the sauce and finished with a little sour cream. Delicious!
I have prepared a couple of different paprikash pots in the 8+ years since then and was excited to see another paprikash recipe in the November issue of Everyday Food. The original recipe can be found here. I made a couple of small changes - I used smoked paprika instead of sweet and once I browned the chicken, I put it in the oven on a baking sheet at 400 degrees while I was preparing the sauce. I only added the chicken to the sauce at the end and did that really just to coat it a bit. I wanted the skin to be crispy. I dislike rubbery chicken skin, or meat for that matter, and many times cooking chicken on the bone in a liquid results in just that.
I thought it might be fun to prop my pictures to be similiar to the ones in the magazine. I am a total amatuer with a camera and I find that mimicking photos I see teaches me a bit about composition and blah, blah, blah.
Now I think it was just really unoriginal.
My husband liked this very, ver much which always makes me happy.