Prep 15 mins
Cook 20 mins
This is from Cooking Light. Posting for ZWT3. Menu Suggestions: Serve the goulash with spaetzle, buttered noodles, or boiled or mashed potatoes.
- 1 tablespoon cooking oil
- 8 chicken thighs
- 1 1⁄2 teaspoons salt
- 1 onion, chopped
- 2 carrots, cut into 1/4-inch slices
- 2 celery ribs, cut into 1/4-inch slices
- 2 garlic cloves, minced
- 2 tablespoons paprika
- 1 tablespoon flour
- 1⁄8 teaspoon cayenne
- 1 1⁄2 cups canned low sodium chicken broth or 1 1⁄2 cups homemade stock
- 1 1⁄2 cups canned crushed tomatoes in puree
- 1⁄4 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons chopped fresh parsley
- 1⁄4 teaspoon fresh ground black pepper
- In a large, heavy pot, heat the oil over moderately high heat.
- Season the chicken with 1/4 teaspoon of the salt and add it to the pan.
- Cook the chicken until browned, turning, about 8 minutes in all. Remove.
- Pour off all but 1 tablespoon fat from the pan.
- Add the onion, carrots, celery, and garlic to the pan.
- Reduce the heat to moderate and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
- Reduce the heat to moderately low and add the paprika, flour, and cayenne to the pan.
- Cook, stirring, for 30 seconds.
- Stir in the broth, tomatoes, the remaining 1 1/4 teaspoons salt, the thyme, and the bay leaf.
- Add the chicken and bring to a simmer.
- Reduce the heat and simmer, partially covered, until the chicken is done, about 20 minutes.
- Remove the bay leaf and add the parsley and black pepper.