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Chicken Paprikash in your Fast and Slow Cookbook

Katherine P. (Q&A ID 15862)Katherine P. (Q&A ID 15862)
in Milk Street Recipes

I made this recipe. The recipe calls for chicken thighs with the skin removed. The picture in the book obviously shows the chicken with the skin on. Obviously you didn't make this recipe in the Instant Pot. Therefore, why would you publish a picture of the recipe that is not accurate?

The sauce is not white like in the picture, and there is very little flavor in this dish. Our Paprika was fresh, like the instructions recommended.

I feel like you are providing false advertising of your products. Your pictures do not show the actual product made, and you make things out to be prettier than they are in real life. Photos are used for multiple recipes. I'm not happy with your deceptions..

Sincerely,

Katherine Palmer

Comments

  • Lynn C. (Q&A ID 662)Lynn C. (Q&A ID 662)

    Hi Katherine -

    We are so sorry you didn't enjoy the recipe. We have three versions of Chicken Paprikash - one, from our trip to Hungary, which ran in our magazine; one, from our Cook What You Have Cookbook, and this one, from the Fast & Slow Cookbook. They are each slightly different and all are pictured differently in the photos in the magazine/cookbooks (and on the website). For example, the version that ran in the magazine is pictured alongside traditional nokedli dumplings, whereas the other two are pictured served with buttered noodles. They are all slightly different in color based on the different ingredient lists that include ingredients that could cause the sauce to be more red vs. more white and how they were cooked. Since a pressure cooker lacks evaporation, the sauce in that version is going to be a little bit more diluted and less concentrated than those in which evaporation is occurring. All of these recipes were tested numerous times in our Milk Street kitchens and, in the case of the Fast & Slow recipe (which was the first one developed), in an Instant Pot.

    Much like all food media companies, we do employ a food stylist and professional photographer for our magazine and cookbooks, but we are diligent about ensuring the photo represents the recipe. In fact, we often won't even shoot a main dish recipe with a side or garnish in the photo unless we mention it in the recipe.

    With respect to this recipe, we know it's hard to tell, but the skin *has* actually been removed from the chicken in the photo. It's just gotten some color from the paprika, tomato paste, and the browned bits left in the pan from sautéing the onions.

    We hope this helps clear up any confusion.

    Best,

    The Milk Street Team

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