Chicken Paprikash

Cut the chicken into three-inch cubes, chop the thighs diagonally through the bones into bite-sized pieces. Powder the breast cubes with cornstarch until they are surrounded by it all around – this creates a protective film that keeps the meat juicy.

Brown the meat in hot butter in a shallow saucepan, as wide as possible. Add a dash of oil to make sure the butter is plenty hot. Season immediately with salt and pepper. Chop the onions very finely and add them to the meat, sautéing them at a more gentle temperature. At the very end, add the garlic pressed through the press. When the whole has taken on a light color, sprinkle with paprika, remove the saucepan from the heat and mix well until the whole is coated in red. Extinguish with wine, put the saucepan back on the stove.

Finally, pour the clear soup and, in case only breast meat was used, simmer gently for only two to three minutes. If thighs were also used, remove the breast meat and simmer the ragout gently for about half an hour. Only then add the breast meat repeatedly and heat only briefly.

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