Chicken Paprikash

It was... Interesting. We did sub out the sour cream for Greek yogurt, as the recipe suggested could be done. However, I'm curious if using 0% fat yogurt contributed to our consistency issue in the end. It was really thick after we added in the flour/ yogurt mixture. So thick it was cooking like a batter in the pan. We added another cup of chicken stock to compensate and that helped, but it was still quite thick. I would use 1/3 to 1/2 less flour next time and maybe add in some milk to cut the sour flavor (which was a little pronounced for me). We didn't even add the extra 1/2 cup of yogurt at the end. But let me tell you! That chicken was fall apart delicious! If you want your chicken thighs to stay together when you pull them out, cook 10-15 minutes less. That might also leave you with more of the cooking liquid to work with. Honestly, I would make the chicken itself again without the sauce at all. That was good!

I liked this recipe, it was simple and quick. It tasted sort of similar to southern-style smothered chicken. Only problem I had was with the flavor, I found it a bit bland. I added more salt, some Worcestershire sauce, and some tobasco to help it out. I also added some spinach for nutrition. I edited the original recipe to reflect these changes.