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Traditional chicken paprickash

d
das6332 Jul 1, 2012 01:09 PM

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?

  1. mamachef Jul 1, 2012 01:57 PM

    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
      Will Owen Jul 2, 2012 07:38 PM

      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
        mamachef Jul 2, 2012 09:21 PM

        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
          Will Owen Jul 9, 2012 03:19 PM

          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. Tripeler Jul 1, 2012 06:39 PM

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

      1. Bacardi1 Jul 2, 2012 05:09 PM

        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. DockPotato Jul 3, 2012 03:47 PM

          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. l
            LauraGrace Jul 4, 2012 08:38 PM

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

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