Tuesday, July 3, 2012

Ade's Dish of the Day - Give away.

Today, it's raining and miserable here. Not that I'm complaining. It's better than 110F and not a cloud in sight. As promised, here's another dish from 'Mourning Jack'. Feel free to leave a comment and you could win either a PDF copy of the book or a signed print copy.

One of Ade's dishes from 'The Bay Horse' menu was 'Chicken Paprika'. It's a Hungarian dish and it's a favourite in this house.


4 boneless, skinless chicken breasts;
1 onion, finely chopped;
chicken stock or vegetable stock;
Caraway seeds;
Sour cream:

Cut the chicken into bite-sized morsels, saute until lightly browned. Remove from pan and set to one side.
Saute the onion until soft and transparent. Add about a tablespoon of paprika and about a teaspoon of caraway seeds. Stir and cook for a minute. Return the chicken to the pan, add enough stock to cover the chicken and simmer for about 20 minutes to 30 minutes. Remove the chicken from the pan again and set to one side, keep warm. If the sauce is still a bit runny, turn up the heat and simmer until the sauce has reduced a bit. Add sour cream, enough to turn the sauce to a nice rosy pink. Return the chicken, stir. Then serve. I like it with pasta or if I'm in the mood, I'll make spaetzle.


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  1. I already have lovely Mourning Jack, but I wanted to see the recipe.
    That looks GOOD...and SO easy!!

  2. YUM! That sounds so simple, but yummy! :) Thanks for sharing.

  3. Like Vastine said, sounds good and easy - always on the look out for quick recipes
    Littlesuze at hotmail dot com

  4. This does sound yummy but when do you add the stock?

  5. Ah, good catch CJ!
    You add it when you return the chicken to the pan, after the paprika and caraway seeds are added to the onions. I'd better fix that!

  6. I love a nice chicken dish! I always see to make it the same way, though.