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4. 16. 2020 CHICKEN GOULASH Gluten and Lactose-free The recipe is naturally gluten-free. If gluten is ok in your life, use regular broad noodles. Serves: 2 This is a rif of our daughter, Catharine’s recipe. She makes this often and I am not sure how she will feel about my rifing her recipe. So, I am going to first make this recipe, then send her a picture of it and tell her that it’s on the blog! The day I made the beef goulash, I couldn’t find my recipe and asked if she had one, and she sent me this recipe for her chicken goulash. I did not have any chicken, rummaged around and found my own beef goulash recipe and as I told you I riffed off my own recipe! The Recipe: Chicken and broth: Chicken - 5 drumsticks, thighs or a mix of both, 1 ½ lb with skin and bone on* Carrot - cut in 1” dice, 1 c Onion - cut in ¼ ” dice, ½ c Bay leaf - 1 Peppercorn - 5 or 6 Sauce: Bacon - 2 slices, cut in ½” slices Onion - ¼” dice, 1 c Garlic - 1 ¼ t, minced Bell pepper - diced 1 c (i used yellow) Tomato - 1 (14.5 oz) can, diced tomatoes with liquid Red wine - ½ c red (option, 2 T red wine vinegar, and ½ c chicken broth) Chicken broth - 1 ⅓ c Paprika - 1 ½ t Kosher salt - ½ t Tarragon - dried, crushed, 1 t Black Pepper - ground, ¼ t (used white pepper) To serve: Lasagna noodles - 6 cooked and sliced into 1x2” pieces Parsley - 2 T garnish (optional) Let’s get cooking: Measure everything you need and set aside. Place chicken in a dutch oven with the carrots, onions, celery, and one bay leaf, a few peppercorns and, 1 t kosher salt. Add water to cover. Bring to a boil, cover with a lid, reduce the heat to low and simmer for 45 minutes or until the chicken is tender. While the chicken is cooking: 1. brush the lasagna noodles with oil and, set aside. 2. cook the diced bacon in a skillet on medium heat and cook till crisp, remove the bacon from skillet crumble and set aside. 3. Add onion and garlic to the bacon fat in the skillet (or as Alexi, our youngest used to call it, “porcine blubber”) and cook on medium-low for 7 to 10 minutes till slightly golden. Stir in the bell pepper and tomato turn heat to low, stir and cook covered for about 30 more minutes. By now the chicken should be done. Remove the chicken and the carrots to a bowl to cool. Remove 2 c of broth and reserve to add to the sauce. Stir in the paprika, tarragon, salt, and pepper to the sauce skillet and cook stirring for 30 seconds. Add 2 T red wine vinegar to the skillet and scrape up the bottom of the pan, add the chicken broth and bring to a boil on medium-high, turn heat to low, cover and simmer 30 more minutes. While the sauce is simmering, remove the skin and bones and shred the chicken and set aside with the carrots. Put the skin and bones back into the dutch oven and add water to cover 1” over the bones and bring to a boil. Put the oiled lasagna into the broth, bring to a boil, lower the heat to medium-low cover and cook for 10 minutes or tender. When the noodles are done, remove and cut to 1x2” pieces (I use a pizza cutter) and set aside. Strain the broth, cool pour into a jar and refrigerate for later use. Add the shredded chicken, carrots and the noodles to the sauce stir and cook for about 5 minutes. Spoon the goulash into bowls. Sprinkle with crumbled bacon and parsley. Serve as is, with biscuits or warm crusty bread and a salad. The bread and salad will make this a meal for 4. You can cook more noodles too. *If you absolutely hate leg and thigh meat, you could try using chicken breasts. Please make sure to cook the breasts on low heat till tender enough to shred. At the end, get the sauce hot, turn off the heat, then fold in the shredded breast meat. This should keep the breast meat from drying out and getting tough. |
Enjoy!