Delicious Hungarian Chicken Recipe So Easy! | Chef Jean-Pierre

Hello There Friends, Chicken Paprikash is a recipe that is truly loved by everyone around the world. But be warned, this is NOT a traditional Chicken Paprikash. I love making Chicken Paprikash and I hope you will try my recipe too! Let me know what you think in the comments below. Beware Hungarian Recipe Police.
RECIPE LINK: chefjeanpierre...
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VIDEOS LINKS:
Clarified Butter: • Perfect Clarified Butt...
How to Cut Vegetables (Onion) : • How To Cut The Most Co...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
✴️SEAFOOD RECIPES: • Seafood Recipes | Chef...
✴️BREAKFAST RECIPES: • Breakfast Recipes | Ch...
✴️VEGETERIAN RECIPES: • Vegetarian Recipes | C...
✴️DESSERT RECIPES: • Dessert Recipes | Chef...
✴️APPETIZER RECIPES: • Appetizer Recipes | Ch...
✴️ONYO RECIPES: • Onyo Recipes | Chef Je...
✴️PASTA RECIPES: • Pasta Recipes | Chef J...
✴️SOUP RECIPES: • Soup Recipes | Chef Je...
✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
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[@shaunna6160]

This is, hands down, the absolute best cooking channel on the internet! I absolutely adore Chef JP's energy, humor, skill, and the stories he tells while showing us all how we can all cook better in our own kitchens! Can't wait for more recipes!

[@trinitywright7122]

Agreed

[@davelauerman6865]

Try dat

[@bjreynolds24]

Absolutely Shaunna , love watching his vids....love how he says ""onion " being a Aussie cracks me up everytime 😁

[@PlainVidz]

Agreed

[@shawnwylie1]

Ì concur!!

[@balazssimon1849]

As a hungarian im glad our cuisine is getting some attention in the US too, thanks chef

[@MrMagyar5]

I spent 2 years in Hungary from 94-96 and I do my level best to spread the good word about how delicious Hungarian cuisine is. It's absolutely delicious, hearty, economical, and family friendly. Love the cuisine and so does my family. We have it every week. Porkolt csirke is a family favorite.

[@balazssimon1849]

@@MrMagyar5 that is so good to hear, my grandma makes pörkölt on the weekends we love it too, i wish the best for you and your family :)

[@Renegate50]

As chef Jean Pierre says it is Hungarish, Hungarian style...the fun way! But so delicious! Just like goulash e.g. 👍😉😋 Enjoy the amazing taste!

[@canadianjaneoriginal]

I have only made goulash so far but would love a list of best Hungarian dishes to try! This is next!

[@daphnepearce9411]

I've been making this dish for years. I love it!

[@thehungarychronicles3296]

I’m Hungarian and I approve of this version of paprikas csirke! Looks amazing…doesn’t matter that it’s non-traditional. He said he made it his way! All you other Hungarians commenting, calm down!! IT’S ONLY COOKING!!❤️

[@FromG2eminor]

Thank you! The other thing I'd U.S. doesn't have the exact ingredients. No matter what I do it doesn't taste the same as being in Hungary. I love Hungarians and Hungary!

[@davidcoleman757]

Hungarian dishes are hugely underrated. This looks like another winner, Chef. Secret ingredients: love and a little fun.

[@YeshuaThyKingdomCome]

Chef, please don't ever stop telling stories. I love them, and I love the joy and energy you bring to cooking. Yes, I'm old (58 yrs old) and I'm finally learning the why's, how's, and proper ways to do certain things. Thank you!

[@michaelsladek9819]

Agreed! Love the stories.

[@JD.Knight]

Love the disclaimer at the start... "I'm going to make it my way!" Fend off those recipe police!

[@chuckeles2549]

My mom who was from Hungary taught me to make Csirke Paprikas chef. Her recipe was much simpler and different. It is traditionally made with nokedli and cucumber vinegar salad. However I appreciate your creativity to such a delicious dish. Thank you.

[@VVAZI]

This man is a National Treasure, protect him at all cost!

[@ChefJeanPierre]

🙏🙏🙏😊❤️

[@enochszijjarto6301]

Mr. Jean Pierre Je suis hongrois et ce goulache est bon. Le plus important c'est comme le premier oignon !! Magyar vagyok, és jó ez a gulyás. A legfontosabb, mint az első hagyma!! A jo mester vagy.

[@pesjaner1]

I just changed 1 ingridient. Yesterday i bought a fresh rabbit (from my neighbour country Hungary). Made it according to this recipe. Amazing!

[@jmoodaachefjoe6368]

That leg of lamb story had a good point to make. When cooking, don’t always do everything a certain way because that’s how it’s always been done. Try different things. That’s the whole method for your channel JP!!! Hope you are well!!

[@balazsszucs7055]

Hungarian here. Absolutely not traditional recipe, but looks pretty good and I bet it tastes fantastic.

[@jimmazzochi9122]

Do you ever flour your chicken, and use garlic ??? Also we make the flour with juice of the stew & the sour cream at the very end....

[@balazsszucs7055]

​@@jimmazzochi9122 That's a no, for both questions. Yes for the stew+flower trick.

[@ericgawain1486]

Jean Pierre was a friend and client dating back to the 80s and the days of the Left Bank. I was working as a liquor and wines salesman and we definitely tasted a few good wines back in his office back in the day! Loved the restaurant also. For good story ask him about the time he bought the Rolls-Royce! Love his cooking channel!

[@GrandmaSheila]

Chef, this is EXACTLY the recipe my Viennese grandmother used in preparing her Paprikash! She served it over her homemade egg noodles & it was & is, divine. The only difference I can see is that she mixed the sour cream through the entire dish before serving. Bravo on this delicious recipe. And please don't stop your wonderful stories, we love hearing them! This is the BEST cooking channel on KZbin. Whoever wants to really learn to cook, come to Chef!

[@Setharius]

Chef, I like you because you call me your friend and you make me feel capable in the kitchen. No doubt, what I cook is never going to be close to what you teach me, but thank you. Thank you for always inspiring me. I work with youth and I share what you teach me!

[@sleepyjohn2695]

I am romanian from Northern Transylvania. This is a dish that is made very often in the house. Is chep easy to make and very filling and comforting. Usually served with bread or polenta. And then you can use the spare parts of the chicken

[@joemurray8902]

Yes! How to have fun in the kitchen! Rule #1 BUTTER!!!

[@kamiros9739]

This is the best cooking channel on KZbin. Always looking forward to your videos!

[@youdonegoofed]

Whoa! I'm from Hungary and this was a surprise to see in my sub box! Not traditional for sure but no Hungarian in their right mind would refuse this meal. Well done Chef!

[@prestoncheek8529]

I've made clarified butter 3 times now. First time I used 4 sticks and it didn't last very long, I used it for everything. Last two times making it I used 8 sticks of butter - I have about 1/3 left of the last batch. How I'm 54 years old and just learning to cook with clarified butter is beyond me. I use it for everything now. I'm even tempted to fry French fries in it - it's simply amazing to cook with.

[@tracegates8841]

I really appreciate you showing yourself washing your hands when it's necessary because I am sharing this with my teenage son who is definitely not trying to listen to me. I show him your videos, and maybe we can have a delicious dinner and not get food poisoning!

[@ratlips4363]

Chef...that story about the leg of lamb was priceless. How many times have we cooked with a friend who learned from their mother or grandmother. None knew why they did something, but as you said, it turned out that it had nothing to do with how the flavors were made. I love it!

[@jamc666]

the magic with these videos is that when one is finished you can always look forward for the next ... and never be disappointed 🙏

[@1003196110031961]

“How to have fun in the kitchen “ That Chef is why you are number first. God bless

[@darsmith3448]

My Mother was born in Austria-Hungry in 1913. She came here in 1928. She was a great cook! I enjoyed this video, thank you. I look forward to making your recipe! Blessings and Re Jouir -Darlene

[@bartomand3681]

Made this for dinner using my Instant Pot, my wife loved it and its now been added to our rotation. There hasn't been a dish from Chef that she hasn't liked. Thanks for elevating this average home cook into a culinary maestro.

[@joannekasten5635]

I was thinking of using my instant pot as well. Mind sharing how many minutes you used to cook the dish?

[@bartomand3681]

@@joannekasten5635 25 minutes and let in naturally release pressure.

[@robbienorton9522]

Thanks for making this video. I lived in Eger, Hungary for about 2 years for work and this was one of my favorite hungarian dishes (apart from all of the delicious soups foezeleks (pottag/proridges), and gulyas leves also. So much great cuisine in Hungary. I hope you do a few more dishes some time, if you can! =) I know this isn't 100 percent traditional "Csirke Paprikas" but its a good take on it and looks amazing!

[@PlainVidz]

It isn't even close and ought not be called- "Chicken Paprika". Say....its "Something like it" but that's as far as it should go.

[@meimei117]

@@PlainVidz Ahhh. Can you show us the authentic recipe?

[@jimsjoblom6873]

"15 years I wonder..." I love that.

[@amommamust]

Oh, yum! My mom used to make a chicken paprikash and I loved it!I forgot all about it until today! And cooking with Chef is ALWAYS fun in the kitchen, can't wait to see what you are cooking up!

[@Original_SJB]

I'm sending this to my Hungarian wife. She will love it.

[@jimmazzochi9122]

Hahahahahaaa......... hint-hint ...........

[@nolitetebastardescarborund9761]

Your Italian & French wives will be jealous! And all the others.

[@darinautrey5412]

Thanks!

[@ChefJeanPierre]

Thank you 🙏

[@johntiger5]

Having fun in the kitchen is exactly what also makes you a special Chef. I don't want to mention any names, but there are shows on T.V. where you see the chefs running around like chickens with their heads cut off. People cutting themselves, people crying. Chefs yelling at them like they are in boot camp. I would not want to eat in a restaurant or have a meal at a house where there would be so much commotion in these other people's kitchen. Besides being an artist with food. Your philosophy on cooking is perfect. Also, the story of the leg of lamb was perfect. Hats off to you again, Chef. You are a great story teller, both funny and relaxing...., and like always , the dish you prepared was awesome. What a great teacher , and Chef you are.Thank you so much for another great meal, and the smiles you bring. 😊

[@felichia808]

Love your videos, Chef 💖. Easy recipes and great instructions 👌😋 are always fun!

[@Андрей-й5х9ь]

Hi) I am Russian and exactly one year ago I was in Budapest and have tried the authentic Gulas, Paprikas and other famous Hungerian dishes. I love them a lot and cook at least once a month something like that (when I can find god pepper and boeuf). Thank you a lot for this video! Maintenant j'habite en France et c'est trés plaisant de voir un petit attitude francais dans cet plat, merci beacoup) Спасибо большое) PS: it would probably be nice to see some other eastern european and Central Asian dishes: like bigos, plov, solyanka, veprove koleno, pel'meni, draniki, manty, khachapuri, shchi, pirozhki, pljeskavica etc

[@-jank-willson]

karcho

[@Андрей-й5х9ь]

@@-jank-willson , yes, kharcho also) Ukha, kharcho, chikhirtma, rassolnik, borshch: there are many good soups

[@thegoodfight426]

I just dreamt last night that I was in a kitchen and Jean Pierre was going to be there any minute and I was so excited because I was going to give him a big bear hug!!! He has touched so many of our hearts here on KZbin! ❤️❤️❤️

[@jimmazzochi9122]

I agree !!!!

[@KorriTimigan]

I just made this for dinner. Oh my goodness! Just the pasta and the sauce had us coming back for more well after the chicken was all gone! Thank you chef!

[@AlmightyAphrodite]

This is a fun cooking channel, we're not following any recipes, do whatever you like 😁🥳. Am I the only one thinking about that Trifle that Rachel made in Friends? 😂 Her explaining the layers: “First, there’s a layer of ladyfingers, then a layer of jam, then custard, raspberries, more ladyfingers.. Then beef sautéed with peas and onions. Then more custard and then bananas.” 🤣 And then Joey the only one that actually liked it: "I like it! I mean, what's not to like? Custard, good. Jam, good. Meat, good!" 🤣. That was absolutely a lot of fun 😁😆

[@racey1979]

"If you're not having fun, you're not doing it right" !! Chef Jean Pierre - you, and this channel are a life changing discovery for me ❤❤❤

[@JIM-fj2dy]

I agree with Shaunna. This is by far the very best cooking channel. Chef JP has not made a bad video, they are all fun, informative and amazing. I just love his videos.

[@ChefJeanPierre]

Thank you 🙏 🙏🙏😊

[@sirsammithy]

I love this channel not because of recipes I follow but because of how it''s taught me to use techniques to cook, I don't think I've ever made a direct recipe from this channel but it's still been the most useful to me as a home cook. It's amazing what you can make by learning a handful of skills that get shown here,, and now for the first time in my life I don't need recipes, I can have space to try anything,

[@ChefJeanPierre]

Awesome comment! 👏👏👏👍😊

[@seattgurl]

Hand to God, this man is the purest and best thing I've ever seen on the Internet. Went down the KZbin rabbit hole last night and hit upon "Make Your Own Butter" (yes, please!). Binge-watched at least12 episodes and I'm back for more. I don't subscribe to channels on KZbin, but I've made an exception for this wonderful chef. I will always look forward to Thursdays!!

[@ChefJeanPierre]

Thank you 🙏

[@philosofar]

Protect this man with everything ! Has a heart of gold ! Best wishes Chef !

[@DonPandemoniac]

Loved that story Chef, there is much value in knowing why you actually do certain things. Fantastic dish too!

[@vladrishmirovszedankloevic6500]

chef finally tell another story! I'm so happy! moral of the story; investigate why you're doing what you're told to do. quote of the day from the cute transition; "it's not rocket science, it's only cooking" beautiful

[@Users_rx]

I was so absorbed at work that i didnt open youtube for one and a half week. To my very surprise, chef Jean had some videos I can enjoy now! On the side note, i want a man who loves me the way chef jean loves his butter!!! Lol

[@lynneedwards3208]

I don't have enough gadgets in my little mobile home kitchen so most of my "fun" in cooking is coming up with alternative methods of cooking. Hey, whatever works, right? And listening to Chef while doing it is the cherry on top!

[@cherub112361]

My grandfather came with his parents from Hungary to the US. My grandmother used to make this for him but the rest of the family was happy to let him have it all. Yours looks much better to me (sorry Grampa) and I'll be making this next week. God Bless chef!

[@Aristocratic_Utensil]

" How to have fun in the kitchen " Cognac, that helps..

[@KLottici]

I'm 100% with you on removing skin for chicken paprikash, skin is great when is roasted! As a Hungarian , thanks for take your spin on this dish! YES, there is such a thing like Hungarian Recipie Police.... I might be guilty on that one... but that was messing with Goulash :D You playing with the recipe on the other hand and teaching us new ways of doing things! Cheers for that!

[@laurawells4687]

Your shows make me happy and you make me want to cook. I am a person that needs a recipe or I can't do it, but you changed my mind. Cooking makes me happy now. Please never change the way you make videos. The more you talk the more happier i am.

[@ChefJeanPierre]

🙏🙏🙏👍❤️

[@RVJunke1]

@Chef - Honestly the BEST KZbin content! Hard stop, you are a fantastic teacher. Thank you...

[@thesilversliver5728]

Your version of this dish looks amazing and delicious. Thanks for sharing.

[@toddkoz6483]

Just amazing! Didn't think I needed another chicken dinner in the rotation but this is maybe the best chicken dinner I've ever made.. Thank you Jean Pierre!!

[@smoothbeak]

Hey Chef, similar to your "how to cut vegetables" video (which is stuff that I really did not know), a video on your pans, why you like them, why you use one over the other etc, nothing too in depth (unless you want to) would make for a very interesting video I think.

[@valvenator]

I'll give this a thumbs up. That would also go great with his essential knives video. Very helpful for those of us with limited space or income and for younger folks just starting out.

[@smoothbeak]

@@valvenator Cheers!

[@ruftime]

Yes Chef!

[@trinitywright7122]

Oh my gosh I'm so excited!! I'm going to watch this right now!! And Chef Jean-Pierre I just wanted to let you know that I bought harissa (YUM!!!) And I just put it in my chicken and rice with black beans, and it is so incredibly delicious. I tasted a tiny bit first, And what did I say? ,"THIS IS AMAZING!!"🤩

[@JASP1982]

The best chef Ive ever seen online or on TV… superb teacher!

[@garethg7515]

What a difference from all the other so called celebrity chef's, this is fun in the kitchen, thank you so much

[@susananderson9619]

My 3 very favorite entrees...Chicken Parm, chicken cacciatore,and Chicken Paprika's. I started making all 3 when I was 12 years old .

[@FloydRinehart]

Chef! So excited to see your take on the dish I requested! Thank you for doing this!

[@FloydRinehart]

And, not surprisingly, it looks amazing. Can’t wait to try it out!

[@annebierce5280]

My new Thursday routine: watch your video, go to the grocery store, and cook it tonight ❤

[@melkor1225]

First video I’ve seen from Chef Jean-Pierre. All I can say is this is crazy and I love ‘em

[@johnjuandemarco]

Thank you chef! You always put these videos out on my weekly shopping days

[@monty895]

Even if the food turns out inedible, all that matters is that you have fun cooking!! You are the best cooking channel on the internet!

[@ChefJeanPierre]

Thank you so much 🙏

[@sazara]

thank you chef for sharing Delicious Hungarian Chicken Recipe, very delicious I like it

[@johnjones4825]

A family favourite in my house is what we call paprika chicken. So similar to this one. Chicken browned in butter, simmered till done in stock with paprika added . Remove chicken, add (lots of) cream and thicken with corn flour. Add cooked pasta (shells, screws, whatever), add chopped green pepper and lastly chicken, warm through. Our preference is warmed, not cooked, green pepper. Serve. About 45 minutes total cooking time. An idea I got from a magazine about 35 years ago. (guests love the creamy surprise too!)

[@SzerenM]

Have you ever tasted an original Chicken Parikash done by a Hungarian Chef? Because let me tel you this: I guarantee you ours taste differently. Let me tell you why. Because we make it on our traditional way. I don't know how your's taste (I'm sure it is good) but one thing is sure. The real Chicken Paprikas is NOT what you have done here. With all the respect of the world, I love your way of cooking, but I would like to show you my way for the chicken Paprikas. I am Hungarian, made my living in Canada as a cook. I can proudly tell you that: People loved my cooking style so much. The KITCHEN is a PLAYGROUND. YES. IT SHOULD BE! I agree 100% procent. Love you very much Chef Jean-Pierre! (by the way we are the same age.) My stepmother was a cook, she started training me beside her in the kitchen, when I was only 12 years old. I hated the kitchen at that time. Surprise, surprise I became loving it. 😍Made a good living out of it. 🤩Thank you again for all your videos. I love not only your recipes but your sense of humour. Best of health to you ever and ever! ❣One day let's cook together! 🥰

[@harrykane329]

Chef, I have more fun watching your channel than any other, and you've actually made me a good cook, according to my family anyway. Thank you for giving me another enjoyable hobby! I used to dislike cooking before I discovered your channel, but now it's truly fun!

[@lindaandrusko508]

Interesting take on Chicken Paprikash. I'm part Hungarian & my mom always made it with dumplings, but I'm also betting gnocchi would be good as well. I enjoy different methods of making my favorite dishes, so thank you for this version. :)

[@donkemp8151]

I made Chicken Paprika with gnocchi for my family two weeks ago. My daughter in law had never had either before. It was excellent and easier than spaetzle.

[@coolroy4300]

Love your story about how you learned to cook. I also learned to cook from my Grandmother the greatest generation.

[@mark7799]

As a fellow chef you are one of the best chefs on youtube. I made a couple of recipes that you created and posted.

[@ChefJeanPierre]

Thank you 🙏

[@billwareagle7047]

I love this channel, the only real cooking channel on the internet thanks to the best Chef in the world!❤️❤️

[@suchandrimachakraborty1559]

Doing it all the way, your way from Delhi, India. Love you Chef!

[@starchild890]

God bless the Chef, Hungary and the Hungarian cuisine!

[@biggianthead17]

Thank you for the ideas chef. I'll be making that tonight. I'll be having a little Pinot Grigio or Reisling to go with it along with some garlic crostini made from semolina bread. My wife will love it. Chef... please give us some ideas about a Valentine's Day dinner... from appetizers to desserts.

[@mariadiantherese9663]

Love the simplicity! Beautiful version of this classic Hungarian dish!!

[@johnmcafee6140]

I fixed this for my family tonight. I followed Chef's recipe with the exception of I used chicken breasts because I already had them. It turned out absolutely delicious! Thank you Chef for these videos. You make things so simple even I can come across as a great cook.

[@ron56pvi13]

Just made this fabulous recipe and served it over Buttered Schwabish Spaetzles. Thanks, Chef!

[@karenmatthews1192]

All your videos are, “How to have fun in the kitchen!” That’s why I watch you.

[@Visitkarte]

This looks so delicious! My standard recipe of many years is “spider chicken” (you cook six chicken legs for family and guests): I slice potatoes on the bottom of a big glass pot for the oven, I add two apples without skin, quartered, season everything with chicken soup powder, put the legs powdered with the same chicken soup and cut in the joint in two parts, skin side up, I close everything with transparent oven fest plastic foil, and bake it (430F / 220°C) until everything is done. It’s easy to make, just takes a bit time. Now that the family is smaller, it’s usually just four legs and usually just one apple, less potatoes. It’s delicious! To mix things up, I often “paint” the chicken with dijon mustard first before I put the soup powder on. That way it’s even tastier but I sm not always in the mood for that additional taste.

[@FromG2eminor]

Oh my gosh! I didn't get this notification! I lived in Hungary for over a year. I love their food. I make rakott krumpli for friends and family and they love it!

[@FodorPupil]

Simply delicious. Bravo, maestro! There is beauty in simplicity. You're the BEST, chef!

[@richlrn64]

Fun and best cooking channel. Thanks, Chef!!!

[@ujnandor5226]

It was a pleasure to see a hungarian dish on your channel thank you Chef! Love from Hungary 👍😉

[@ltamminga]

I love this recipe. So easy and simple. Going to make it this weekend

[@evamama4988]

Dear Jean-Pierre, we are delighted that you have prepared the reimagined chicken with paprika. If you ever come to Hungary and would like to, we would be happy to show you the traditional version of the REAL one. It's great that you cook for us in such a cheerful way! Thank you 😉 Kedves Jean-Pierre, örülünk, hogy elkészítette az újragondolt paprikás csirkét. Amennyiben eljönne egyszer Magyarországra és lenne kedve hozzá, akkor szívesen megmutatnánk az IGAZI tradicionális verzióját. Szuper, hogy ilyen vidáman főz nekünk! Köszönjük 😉

[@markstover984]

Chef, I made this last night. It was absolutely delicious! I couldn’t find the pasta, but I used a small shell pasta instead and it worked perfectly. The addition of the sour cream was a fantastic addition. Everyone loved it. Thank you so much for teaching me another wonderful easy meal!

[@holstjimmy1]

The way I have fun in the kitchen while following a new recipe is too,l do my prep first. Then spend a couple of minutes changing the how to steps, as they almost always forget onion is number first and they always mix the garlic with the onions... And I try to enjoy a glass of wine while cooking... The most important thing is to have some nice music playing..

[@susanbernier9399]

Brilliant advice! 😊

[@ireneposti6813]

I just love waking up to you Chef J P and see what you have for us, you put me in a good mood 😊

[@mimipastnfuture5732]

I love your videos Chef Pierre. Even if I never cook, I would still watch you. I just love your personality. You are sunshine in my day.🌞

[@crystaledelmann]

I have fun in the kitchen by cooking with my kids. It's a special time for all of us!

[@deanturner407]

this is a good original dish 'Chicken Paprikash', you have got very tender meat in the result having seared it first then cooked it through casserole, it inspires lots of other dishes that can be cooked for two or more and serves perfectly as a single serving. Sear first casserole second. it pretty much gives you an excuse to write down a whole lot of casserole dishes just to be able to cook different types of meat without becoming confused and try all the sauces while you're at it. Since other methods of cooking meat may result in uneven cooking of the meat "on bone" (where the bone still has meat stuck when you're finished) thanks chef Jean Pierre.

[@roguewarrior2093]

I heard that story before but it was with a pot roast. The mother would always cut the ends off the pot roast and the child would ask "why do you cut the ends off the pot roast before putting it in the pot?" And she would answer "it taste better and that's what my mom would always do." So the child goes to grandma's house and asks the same thing and she answers the same as the mother before. So the child goes to great grandma's house and asks the same thing and she answers "Oh I always cut the ends off cause my pot is to small and that's the only way it would fit."

[@ChefJeanPierre]

Thank you that is the right story I forgot as I was telling it!!! 😂

[@coolroy4300]

Made it yesterday just like yours but I didn't have any heavy cream or sour cream so I just used buttermilk. It was superb my friend..Imagine how great it would go with green cabbage and mashed potatoes.

[@aciszowski]

Love this guy ,he lets you do your way "You like a skin cook with a skin "

[@joelauri4138]

I wish who ever writes the recipes would follow the video. Recipe left out the paprika and cream when making the sauce also the chives sour cream and parsley at the end. We all don't watch video's when cooking. Thia has been going on for over a year since I've been watching the channel. Other than that the best cooking show on you tube, you are deeply appreciated..

[@alehhandro1]

Chef Jean Pierre, thank you for your enthusiasm, humor and optimism!!! I am sure I speak for many viewers - your videos cure bad mood like nothing else! And I did try a few of your recipes at home!

[@discodirk48]

I used to live with a Hungarian woman back in the 80's and she would cook this often! Yummy!

[@michaelwells8871]

Chef, thanks for what you do. You have taught me so much. I love to cook because of YOU!! You are awesome. I want to come meet you one day! You are the best.

[@kristynsmith8480]

I making chicken paprikash and put sour scream instead of the heavy cream. Next time I’m using heavy cream while cooking and end with sour cream. Excellent idea.