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Hungarian Goulash

December 3, 2009

I never thought I’d post a recipe for goulash on this site, but a picture of one on made me start thinking about how good

chicken goulash

goulash and spaetzle would be for a cool Fall night dinner.  I poked around for some recipes that seemed moderately healthy, and found one on Food & Wine that was made with chicken, instead of the usual veal, and vegetables and seemed to have some promise.  I added some mushrooms to it and it was a really wonderful dish, plus pretty quick to make.  I made some dilled spaetzle, which is a type of dumpling, to serve the goulash over and it was great.  You could serve this over any starch like polenta, pasta or rice and it would be just as delicious.  This recipe serves 4.  I would also recommend cutting the chicken skin off the thighs to cut down on the fat in the dish.


1 T vegetable or olive oil

8 meaty chicken thighs with bones, trimmed of skin and fat

1 1/2 t salt

1 onion, chopped (optional)

2 carrots, cut into 1/4″ slices

2 ribs celery, cut into 1/4″ slices

1 package cremini mushrooms, cleaned and cut into 1/4″ slices

2 cloves garlic, minced

2 T paprika

1 T all-purpose flour

1/8 t cayenne pepper

1 1/2 c chicken broth

1 1/2 c crushed tomatoes in thick puree

1/4 t dried thyme

1 bay leaf

2 T chopped fresh parsley

pepper to taste


In a large, heavy skillet, heat oil over medium high heat.  Season chicken with 1/4 t of the salt and place, flesh side down, in pan.  Cook until browned, about 4 minutes on each side.  Remove from pan and place on a plate.  Pour off all but 1 T of the fat from the pan.

Return pan to heat and add the onion, carrots, celery, mushrooms and garlic.  Reduce heat to medium and saute for 5 minutes.

Reduce heat to medium low and add the paprika, flour and cayenne pepper to the pan, stirring constantly for 30 seconds.  Stir in the borth, tomatoes, 1 1/4 teaspoons salt, thyme and bay leaf.  Add the chicken and turn up heat until the sauce is at a rapid simmer.  Reduce heat to keep it at a low simmer and cook, partially covered, until the chicken is done- about 20 minutes.  Season with pepper,  and check salt, stir in parsley, then serve over spaetzle.

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