FOODIE FRIDAY: CHICKEN PAPRIKASH

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.

INGREDIENTS:

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

METHOD:

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.

FOODIE FRIDAY RECIPE - BEEF GOULASH

Beef (Hungarian) Goulash is a favorite of mine. When I was in elementary school my mother's cousin Anna would invite me to dinner about once a month for a special treat.  She was a wonderful cook and would serve this over broad egg noodles with home made applesauce on the side.  I have adjusted her recipe a little bit but this is my homage to Anna.

Ingredients:

2 pounds beef cubes

3 medium onions

1/3 cup flour

1 tsp. salt

1.5 tblsp. paprika [sweet/mild]

1 cup beef stock

2 tblsp. oil

Method:

Preheat oven to 330*

Put flour in a plastic or paper bag and add the meat.  I like to use chuck as it is most flavorful.  Shake to coat the meat.  Heat oil in skillet over medium-high heat.  Shake excess flour from meat and brown well in skillet.  After browning, remove meat to a casserole dish.  Add the onions to the skillet and brown lightly.  Stir in paprika and salt to coat.  Remove onions to the casserole dish and deglaze the skillet with the beef stock and pour over meat and onions along with 1/2 cup water.  Cover the casserole dish with foil and bake for 1.5 hours or until meat is fork-tender and falling apart.

Serve over buttered egg noodles or with potato pancakes.