Friday, September 17, 2010


This is a close and delicious relative of beef goulash but with a few tasty additions and of course the obvious use of chicken instead of beef.  A robust and flavor-rich dish just perfect for fall and winter yet it is light and subtle.  I like to serve this over wide egg noodles or with potato pancakes.  Warm, sweet pickled red cabbage is an obvious accompaniment to balance the zip of the spices.


1 frying chicken cut into 8 pieces
1/2 cup a.p. flour
1 medium onion, diced
2 carrots, peeled and diced
1 sweet red bell pepper diced
2 cups chicken stock
1/4 cup quality sweet paprika
2 tablespoons tomato paste
1 clove garlic, smashed
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper [optional]
12 ounces fresh sliced mushrooms
1/3 cup oil for frying
1/2 cup good red wine


Lightly brown the onions, bell pepper and garlic and move to a casserole dish.* While the onions are browning, dredge the chicken in flour. Add the chicken pieces to the oil and lightly brown on both sides over medium high heat.  Move the chicken to the casserole dish.  Now saute the mushrooms just until wilted and then add the paprika, salt and black pepper.  Transfer the seasoned mushroom mixture [with the liquid] to the casserole.  Add the remaining ingredients to the casserole dish.  Cover and bake in a 350* oven for 2 hours.  

Remove from oven, remove chicken to a platter.  Stir the sauce and serve over noodles.

*can be made in your slow cooker on high for 4 hours.

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