Martha’s Paprikash

In the game of word association, if one were to say, “paprika,” the popular response would most likely be “Hungarian Goulash,” that rustic meaty stew flavored with paprika that is traditionally served over noodles. Here is a recipe in the same genre from The Boston Globe, but lighter in style because it uses chicken instead of beef or pork or even venison. One may be tempted to automatically select a white wine because it is a chicken dish, but it is important to consider the key flavor components of the dish. In this case, it is sweet Hungarian paprika, a spice that is made from grinding sweet red bell peppers. A Pinot Noir from California or Burgundy rises to the occasion, complex enough to co-mingle with the complexity of the flavors of the dish right down to the sour cream without overwhelming the chicken. For white wine lovers, think outside of the varietal box and try a more exotic blend that includes grapes like Gewürztraminer, Muscat and Viognier. These white blends are very common in wines from Alscace, France and increasingly from California and Australia. Please visit http://www.boston.com for the complete recipe.

--Felicia M. Sherbert