Updated January 3, 2017.
Chicken Paprikash is a Hungarian old-world classic traditionally served over hot buttered, broad egg noodles . . .
. . . Now you can enjoy this elegant comfort food sans gluten!
Most chicken recipes utilizing the braising cookery method begin by dredging chicken pieces in a seasoned flour mixture before browning in oil.
Eliminating the seasoned flour mixture makes this version of Chicken Paprikash, gluten-free.
Browning brings out flavors from deep in the meat.
After browning the chicken and setting it aside, I built a highly seasoned pan sauce, returned the chicken to the pan and let the concoction simmer, covered, until the meat was tender (braising).
Braising infused the meat with a delightful “punch” of complex flavors and bright eye appeal.
A creamy, piquant aroma wafting from the kitchen drew family members to the table before this main dish was ready to serve.
They couldn’t wait to dig in and sample its deliciousness!
When dished up on a nice serving platter and garnished with snipped fresh parsley, the presentation is elegant.
Consider tweaking the flavor nuances by using, smoked paprika or substituting fresh ground black pepper for the cayenne.
Instead of hot buttered noodles, serve this historic main dish over hot cooked rice, gluten-free spaetzle or boiled potatoes.
For a wonderful meal packed with nutrition, add a green salad with a French vinaigrette and some pickled beets on the side.
Time: 1 hour, 30 minutes
@GFHomemade My appetite just got stimulated. This looks so delicious! Great post!— Sneha S (@SnehaS_Blog) May 25, 2016