Edited by TasunkaWitko - 8/12/13 at 3:29pm
many, many thanks ~ this one is really a grerat cold-weather dish - the literary and historical tie-ins are just an added bonus! i hope some folks are able to give this a try, and report on results.
When I saw the subject line/title, I knew it was one of your posts before I saw your screen name. Another excellent looking dish, and step by step. I've saved this one to my Evernote files!
Thanks for another delicious post.
This is a favorite in our house, but I have never tried using V8. I have always browned the chicken in Bacon Fat and used Chix Broth. Like you I start and finish the dish with Paprika. Great Post...JJ
this is a good one, guys ~ guaranteed results, as with most of the ones i try to post.
jimmy - the bacon fat is of course a great way to go ~ if i were to buy boneless/skinless chicken for this, bacon fat would be my choice! the v8 works very well to put a whole new dimension on it, some real depth.