Quick chicken paprika

Chicken second courses

The recipe is "quick" only because I cut the chicken up into bite size morsels; it is supposed to be made with whole chicken limbs. Otherwise with a few tweaks, I follow the simple principles of authentic chicken paprika, which is pretty quick in its own right. I got the recipe from the Hungarian section of an old, much used and food spattered cookbook called Country Cooking put out by Bon Appetit in 1978.