Chicken paprikash

This experiment came about from three factors:

1. We had a container of sour cream in the fridge that I didn't know what to do with.
2. We always want to broaden our culinary horizons.
3. Captain Sisko cooked chicken paprikash on a recent episode of Deep Space Nine that we watched ("Family Business"--of course, Sisko was still a Commander at the time...).

Joy of Cooking gave us a relatively easy recipe to go on, and we even had a good supply of sweet paprika to use.  This turned out to be incredibly tasty and not too spicy.  We would definitely make this again, which is typically my criterion for deeming whether or not a recipe is a keeper.

Our notes:

• This was a straightforward recipe, but not one for a hot day; though we used only one skillet, that particular burner on the stove was on for the entire cooking time and I had to be standing there for most of that time.  Fortunately we managed to keep the smoke detector from going off (it's gone off from us boiling pasta in the past).
• We used chicken tenders rather than the "3 1/2 to 4 1/2 pounds of chicken parts" called for in the recipe.  This definitely cut down on the prep work and cooking time, and they didn't dry out in the cooking or anything.
• In the interest of using the sour cream as quickly as possible, I probably put in more than was called for; would definitely cut back next time.
• There was, not surprisingly, a large quantity of paprika in this: 1/4 cup for the full recipe, and 2 Tbsp. for a half.  It gave the dish just enough spice to prevent us from finishing our plates in a hurry--always a good thing.
• We served this over rice, but it would probably work just as well with spätzle, egg noodles, potatoes, or other dumplings.

Flavourful!

Joy of Cooking (2006), p. 431-432