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In this new series, we’re bringing you recipes straight from the cookbooks, recipe cards and traditions of our employees’ kitchens.
From new twists on old classics to original, delicious creations, you’ll get a taste of the creativity, innovation and passion that is behind the Sur La Table brand—and pick up a few new dishes to try for your next gathering.
To kick things off, we’re diving into this twist on a Hungarian classic, courtesy of our Culinary Website Producer, Amanda Moore.
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That’s right, I’m totally paying homage Chef John from foodwishes.com here.
If you know, you know, and if you don’t know, then you should go subscribe to his YouTube channel right now. I once heard him described as ‘the alpha and omega of YouTube chefs’ and I couldn’t agree more.
Anyway, as a diehard Trekkie, I first heard about Chicken Paprikash in an episode of Star Trek: Deep Space Nine.
According to his son, Commander Sisko only makes it when he’s in a good mood. So, my boyfriend chose to look up a recipe on YouTube and as diehard Chef John fans, naturally we chose to try his. It was an immediate hit.
Most recently we made it for dinner on our boys’ first day back to school because not only is it something delicious and comforting to have after a long day, but what puts you in a better mood than when your kids go back to school, am I right?!
All joking aside, I love that my family enjoys it so much because I know when we cook it, all of us are going to be excited to sit down at the table and eat, and sitting down with my three best guys and sharing a meal is my happy place.
While Chef John’s recipe is great, ours has evolved since we first made it.
We add a red bell pepper along with the onions and serve it with some garlic hot sauce, which we think complements it perfectly. We also double the sauce this recipe calls for, because we love spooning it over egg noodles or spaetzle. We love it served alongside buttered peas, but it would also be great with some dressed greens to cut the richness.
It’s definitely one of those meals that doesn’t photograph very well, but it’s delightful to eat. If you choose to make this, I hope you love it as much as my family does and even if you’re not in a good mood, I’m confident it will put you in one.
In the words of Chef John: “And as always, enjoy.”
— Amanda Moore, Sur La Table Culinary Website Producer
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To make the chicken:
To make the sauce:
To serve:
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