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Jul 1, 2012 01:09 PM

Traditional chicken paprickash

Can anyone help me? I've had traditional chicken paprickash at a couple of resturaunts and from a homemade recipe and all of them had the bones left in when served. My wife has never seen it this way. So are the bones left in or no?

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  1. In traditional paprikash, chicken is served bone-in. I'd bet that your wife had it out a restaurant that serves boneless white as a matter of course.

    3 Replies
    1. re: mamachef

      Wrong on both counts, says me. Meat on the bone is always better, and in this household white meat is considered good for sandwiches, period.

      1. re: Will Owen

        Um, not so. Traditional paprikash is served bone- in. I posited nothing whatsoever about flavor or my preference; just that if his wife ate it in a restaurant, it was probably boneless or semi-boned breast meat, which is not the traditional preparation for the dish. So I'm not sure where you think I was incorrect here. Few restaurants other than Asian serve bone-in dark meat because the perception is that the customer will prefer white (and support a higher price point.) But I'd bet you know that.

        1. re: mamachef

          Sorry for the confusion, mamachef - I was not saying that you were wrong about anything. I was trying to say that the chicken is supposed to be on the bone, but in my kitchen it won't be breast meat. I should have hit the Reply to Original Post tab instead of the one in your post.

          We had pretty much given up on chicken from restaurants long before Mrs. O decided she wouldn't eat it anymore, exactly because too many offered nothing but that dry, boring white stuff. Even some of our plate-lunch places back in Nashville have stopped frying anything but breasts, a profoundly disturbing trend. But when I make the so-called "chicken paprika" I got from ex #1, you can bet it's bone-in, skin-on legs and thighs. Or sometimes just thighs.

    2. Just tastes a whole lot better with the bones left in, particularly with dark meat.

      1. I make a Czech version of it frequently, & while I cook it with bones in, I do sometimes remove the bones before serving, as the meat is falling of them anyway & it makes it easier to serve to guests.

        1. Bone in, skin on. Neck should be included too.

          Big sigh... at our later stage it's boneless, skinless breasts and/or thighs with oil - not lard. Still enjoyed though.

          1. Bones IN! As with all stews/casseroles. Long cooking necessitates inclusion of the bone, and it's much much tastier that way.