I’m the first to admit I was a pretty terrible cook as a newlywed. Granted, I was barely a year out of college with little-to-no actual cooking experience under my 20-something belt, but still. Some of those first few meals I served my new husband were god-awful.
One early marriage dish that sticks out as particularly bad was a Hungarian goulash. Stew is usually one of the best (and easiest to make) comfort foods, but apparently I got it way wrong by making it way too spicy. To this day, my husband still comes to dinner with a look of trepidation any time he sees me reach for a can of paprika.
I think I finally redeemed myself with this wonderfully flavorful chicken paprikash from 177 Milk Street. Made with the dueling yet complementary flavors of both sweet and hot paprika, its velvety, brightly colored sauce is lush and complex without being overly perky. Pureed roasted red peppers add a silky sweetness. The dish is further enriched with the tang of sour cream — stirred in off heat so it doesn’t curdle — and seriously, who doesn’t love homemade dumplings? Especially when they’re so easy to whisk together and cook in about a minute?
Paprikash is usually made using whole chicken thighs, but I cut the meat into strips to make it easier to eat. I served it with a creamy cucumber salad.