This dish had been on both Amy’s and my to-do dish, so it made sense to make it together. We had a lovely bike ride with Shayla, then all had dinner together. Prep was simple for the chicken, and the cucumber salad was quick too. We picked up fresh cucumbers at the farmer’s market and fresh dill at Boggy Creek Farm for the salad, which was part of the same Hungarian menu article as the chicken. We also got the potatoes at Boggy Creek Farm – in fact, as we were selecting potatoes, one of the farm employees was brining in more potatoes that had just been dug up. Very, very fresh. We all loved the salad and the potatoes. The chicken was good, probably not a make-again.

• Chicken Paprikas (Fine Cooking #43, March 2001, p. 34)
• Cucumber Salad (Fine Cooking #43, March 2001, p. 35)
• Gratineed Red Potatoes with Chives (Fine Cooking #70, March 2005, p. 52)

Wine: Seghesio 2003 Zinfandel (Sonoma County, California). Gary picked this wine up on Amy’s birthday – it’s a nice, inexpensive Zin. Tasty, too.