Saturday, September 14, 2013

Chicken Paprikash- decadent, delicious and more

Happy Saturday from Victoria Abbott!

We like chicken so much around here that we’re thinking maybe we should write a poultry series. After all, Sheila has apples and Avery has cheese—so how about Death is a Fine Feathered Thing, Murder Most Fowl and Cluck Off.  A good idea, but would it fly?  What do you think?  Oh well, even if it’s a bust, there’s plenty to do with chickens besides plotting.


For instance, there’s Chicken Paprikash. Always worth coming home to! Those of you who favor a low-carb lifestyle or who avoid gluten can enjoy this rich and delicious dish, no problem. 

MJ served this to the little mister after he returned from a grueling sixteen-hour overseas flight.  She knew he’d be revived if there was Chicken Paprikash with creamy, whipped cauliflower at the end of the day. 

It’s very rich and indulgent and yet, it’s been part of the low-carb diet plan this summer. Easy too. What’s that? Why yes, fourteen pounds so far, Thanks for asking!

Chicken Paprikash

Eight chicken thighs (with skin and bones)
Eight ounces of brown mushrooms, sliced
3 tablespoons butter
1 onion, chopped
2 tablespoons of paprika
½ cup chicken stock, preferably homemade
1 cup sour cream
S & P (to taste)

Note: You could add sliced peppers too, but we didn't this time. 


Melt the butter in a heavy frying pan over medium heat and sauté the onions and mushrooms until mushrooms are softened and onions are brown. Remove to a plate.

Using the same pan, brown the chicken over medium heat, adding a bit more butter if the pan is too dry.

Mix the paprika with the chicken stock. 


When the chicken is nicely browned, pour the paprika/stock mixture over. 

Heat through and then reduce to simmer, cover
and cook for about 40 minutes.
When the chicken is cooked, remove to a serving platter. 

Stir the sour cream into the liquid in the pan and blend thoroughly. Heat through without boiling.  It will curdle if it boils! 

Cauliflower purée 


Cut one medium cauliflower into florets.
Cook in boiling water until soft (about 15 minutes)

Drain and place in a food processor.
Process with 3 to 4 tablespoons butter, or with 3 tablespoons milk or cream and 3 tablespoons Parmesan cheese until smooth. It should look just like mashed potatoes and is good enough to fool people!

Unfortunately, while Cauliflower Purée is delish, it isn't too photogenic on white dishes.  Just saying. Please use your highly developed imaginations.

Serve the Chicken Paprikash with puréed cauliflower (if you are low-carbing), or mashed potatoes or noodles otherwise. But the cauliflower is surprising delicious.

Eagle-eyed raders will not that there are more that 8 thighs here. Made more because it's popular!  And it's an easy recipe to double etc.

It’s very rich so we rounded out our meal with lovely fresh local tomatoes sliced and drizzled with balsamic.
Enjoy your decadent dinner, my friends, and do not fear your scale.

Victoria Abbott is a collaboration between Victoria Maffini and her mother,  Mary Jane Maffini (who insists this IS on her diet).. The Christie Curse, their first book collector mystery, launched in March 2013 and  The Sayers Swindle, the second in the series will be out in December. Please let them know how you like it!   You can pre-order from your favorite bookstore or click here

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  1. This would revive anyone--must try both dishes.

    and the chicken series is hysterical. Better pitch it before someone grabs it. How about CROSSING THE ROAD IS MURDER?

    1. Thanks, Roberta! Love that title. Maybe I will pitch it. Agent and editor already think I'm off the wall (on the farm?)



    2. Go with those fowl ideas, but don't buy the farm!
      PS When do the onions and mushrooms get added back in? And you have a few typos here ("eagle-eyed readers will note")
      Lovely fancy yet cozy dish offering.

    3. Oh the typos! Maybe I'm just testing you. The onions and mushrooms get added back in just before the paprika and stock mixture.

      Cheers and thanks, Libby!

  2. Oh, super yum! I haven't made chicken paprikash in years. Thanks for the reminder. I had a Hungarian boyfriend long ago and far away and practiced quite a bit of Hungarian cooking.

    But please note: I have reserved Murder Most Fowl for my fourth Local Foods mystery! Just saying... (and by doing so I am not announcing that they have renewed my three-book contract, LOL, just thinking positively).

    1. Edith, as you know how to kill people, I will step away from that title. I hope you get the renewal and I will have to have that book!



  3. Yum, this looks delicious!! That Cauliflower Puree looks interesting, may have to give that a try. Congratulations on your weight loss, I guess it is possible to lose weight and still eat delicious food. Everyone I know seems to be doing the Paleo Diet.

    1. Thanks, Sharon. I haven't tried the paleo diet. I keep imagining: first you catch your mastadon ...

      We eat very well, but it takes a bit of work! Worth it though.



  4. Oh, this looks so good! I'm 1/4 Hungarian, and my grandmother and aunt used to make this. Must try it again. I've done the cauliflower puree (when hubby was on Atkins) and it is delicious! Congrats on the 14 lbs.--I think I will try the low carb lifestyle again!

    1. We are sort of on a low GI program, eat the odd potato, some sweet potatoes, carrots, lots of legumes and one or two treats a week which you couldn't have on Atkins.

      We are never hungry and it's a lot easier than Atkins (although I remember all that steak very fondly!)



  5. Victoria (ladies), I love, love, love, the chicken titles! How funny. A chicken farm might be a good idea. It would certainly have a lot of pluck! LOL

    Love the recipe. Can't wait to try it. Chicken is so versatile!


    Daryl / Avery

  6. Thanks, Daryl! I was wondering if I would ruffle and feathers with that silly joke!

    Chicken is so versatile - can't imagine life without it.

    Hugs back,


  7. My mother-in-law made chicken paprikash a few times when she came over to visit. She used chicken breasts, being somewhat of a picky eater. It was still delicious. I like your mashed cauliflower recipe. Also, your future book titles. A bit spicy, but very funny.

  8. Thanks, Nancy! I think all chicken is pretty tasty. Now I really want to write that series! Like the chicken, spicy!



  9. Chicken paprikash always makes me think of the movie Seems Like Old Times. I think that's the title. Very cute comedy with Goldie Hawn and Chevy Chase. Chicken paprikash is served in the movie.

    I've always wondered how to make it, so you know I have to try this recipe! Looks perfect for a wintery day.

    And may I just say -- 14 POUNDS!!!! Wow, Mary Jane! Congratulations! That's very hard to do. : )


    1. Thanks, Krista! I think I'll find it on Netflix and make this too!

      Of course, on a trip this week, so the 14 may slip. Eeek.



  10. Gotta give the chicken parikash recipe a spin. The change in seasons makes it feel 'right'.As I`m always looking for a new way to use cauliflower, I may just pick one up at the market tomorrow and give it a try (in my NEW food processor!).
    14 lbs!?!? You must be almost invisible. xoxo

    1. Oh you! I am the Queen of Cauliflower. Must have you over to try the others.

      Congrats on the new food processor!



  11. Congratulations on the weight loss! And the recipe looks wonderful, something I've always wanted to try.

    Could I make a request? Could all you wonderful author cooks please add a printable version of your recipes to each post? It would be loads easier to recreate them if you did.

    A Fan who also Cooks

    1. Karen, we have a printable version. Look for the green button that says PRINT FRIENDLY at the end of each post and click!