Source:
Food and Wine Quick from Scratch
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Chicken Goulash
Fragrant with paprika and brimming with flavor, this Hungarian classic continues to please. Our quick version loses none of the original appeal. |
Rating:
Rate This Recipe |
Serves:
4
Prep Time:
10 minutes
Cook Time:
33 minutes
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1 tablespoon cooking oil
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8 Chicken thighs
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1 1/2 teaspoons salt
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1 onion, chopped
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2 carrots, cut into 1/4-inch slices
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2 ribs celery, cut into 1/4-inch slices
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2 garlic cloves, minced
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2 tablespoons paprika
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1 tablespoon flour
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1/8 teaspoon cayenne pepper
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1 1/2 cups canned low sodium chicken broth
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1 1/2 cups canned crushed tomatoes in thick puree
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1/4 teaspoon dried thyme
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1 bay leaf
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2 tablespoons chopped fresh parsley
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1/4 teaspoon fresh ground black pepper
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In a large, heavy pot, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon of the salt and add it to the pan. Cook the chicken until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pan.
Add the onion, carrots, celery, and garlic to the pan. Reduce the heat to moderate and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
Reduce the heat to moderately low and add the paprika, flour, and cayenne to the pan. Cook, stirring, for 30 seconds. Stir in the broth, tomatoes, the remaining 1 1/4 teaspoons salt, the thyme, and the bay leaf. Add the chicken and bring to a simmer. Reduce the heat and simmer, partially covered, until the chicken is done, about 20 minutes. Remove the bay leaf and add the parsley and black pepper.
Wine Recommendation:
With this dish, it’s natural to experiment with one of the increasing number of reds imported from Hungary. Try Egri Bikaver or a varietal such as a merlot or a cabernet sauvignon.
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