Chicken Paprikash

This recipe is one I used to cook a lot in the past and had kind of forgotten about and then it turned up in today’s Guardian Weekend magazine, here.

My recipe is pretty much the same as Hugh Fearnley-Whittingstall’s, so I won’t bother writing it out, just follow the link.

Everything Hugh writes about paprika is absolutely spot on, it is a wonderful spice, especially in the Spanish smoked pimenton varieties.

The wine we drank was from Marks and Spencer and it was a German Pinot Noir, from the Rheinpfalz. It isn’t on their website, or I’d post a link, but it is a really good Pinot Noir, with a lovely spicy richness and a ripe strawberry aroma on the nose. There is a touch of oak too and this gives the wine a softness that balances the fruit and gives some depth.

It is the kind of Pinot Noir that is quite hard to find at the bottom end of Burgundy prices and is well worth looking out in the bigger M&S stores.

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