Paprika Chicken
Poulet au Paprika (French)

Here is a French version of Chicken
paprikash. It is quite similar to
the Hungarian version but still worth
trying.

3 Lb chicken cut up
2 onions chopped
1 or 2 cloves of garlic chopped
1/4 Lb slab bacon diced
2 Tbs lard
2 Tbs paprika
1 cup dry white wine
3/4 cup heavy cream
salt and pepper

Take lard and add to pan. When pan is hot add
chicken, onions, bacon and garlic and sauté till
chicken is browned on all sides. Sprinkle with
paprika and add wine with enough water or stock
to cover all ingredients. Season with salt and
pepper to taste. Cover and simmer for 45 minutes
or until chicken is tender. If sauce is thin you
can remove chicken and quickly cook down liquid
or thicken with a butter/flour roux. Add the cream
and reheat without boiling. Serve over rice,
dumplings or wide noodles.