Crusty Chicken Goulash Recipe
Ingredients
| Vegetable oil | 2 Tablespoon | |
| Onions | 2 Large, chopped | |
| Paprika | 1/2 Tablespoon | |
| Flour | 2 Tablespoon, seasoned | |
| 500 g/1 lb boneless chicken breast fillets, cut into strips | ||
| Tomato Paste | 1 Tablespoon | |
| 1/2 cup/125 ml/4 fl oz red wine | ||
| 1/2 cup/125 ml/4 fI oz chicken stock | ||
| Natural yogurt | 3 Tablespoon | |
| Sour cream crust | ||
| 125 g/4 oz butter, softened | ||
| 300 g/9 1/2 oz sour cream | ||
| Egg | 1 | |
| 1 cup/125 g/4 oz self-raising flour, sifted | ||
| Parsley | 1 Tablespoon, chopped | |
Directions
1. Heat 1 tablespoon oil in a large frying pan and cook onions, stirring, over a medium heat for 5-6 minutes or until golden. Remove onions from pan and set aside. Combine paprika and flour in a plastic food bag, add chicken, shake to coat with flour mixture, then shake off excess flour mixture.
2. Heat remaining oil in frying pan and cook chicken, stirring, over a medium heat for 2-3 minutes. Return onions to pan, stir in tomato paste (puree), wine and stock. Bring to the boil, stirring constantly, then reduce heat, cover and simmer for 6-7 minutes. Remove from heat, stir in yogurt and cool.
3. To make crust, place butter, sour cream and egg in a bowl. Stir in flour and parsley and mix well to combine (a).
4. To assemble, place crust mixture in an 8 cup/2 liter/3 1/2 pt lightly greased casserole dish and work mixture to cover sides and base of dish (b).
5. Spoon filling into crust (c), cover with lid of dish and bake at 180°C/350°F/Gas 4 for 35 minutes. Remove lid and bake for 10 minutes longer.
2. Heat remaining oil in frying pan and cook chicken, stirring, over a medium heat for 2-3 minutes. Return onions to pan, stir in tomato paste (puree), wine and stock. Bring to the boil, stirring constantly, then reduce heat, cover and simmer for 6-7 minutes. Remove from heat, stir in yogurt and cool.
3. To make crust, place butter, sour cream and egg in a bowl. Stir in flour and parsley and mix well to combine (a).
4. To assemble, place crust mixture in an 8 cup/2 liter/3 1/2 pt lightly greased casserole dish and work mixture to cover sides and base of dish (b).
5. Spoon filling into crust (c), cover with lid of dish and bake at 180°C/350°F/Gas 4 for 35 minutes. Remove lid and bake for 10 minutes longer.
Chef
