Chicken Goulash on a Sour Cream Crust

Doreen Randal's Note:

This is very tasty and pretty quick to make.

• Total Time: 1 hrs 25 mins
• Prep Time: 30 mins
• Cook Time: 55 mins

Ingredients:

Servings: 6

• 2 tablespoons olive oil
• 2 large red onions
• 500 g boneless chicken , diced
• 1 ½ tablespoons paprika
• 2 tablespoons seasoned flour
• 1 tablespoon tomato paste
• 125 ml red wine
• 125 ml chicken stock
• 3 tablespoons plain yogurt

Crust

• 125 g butter , softened
• 315 g sour cream
• 1 egg
• 185 g self raising flour
• 1 tablespoon parsley , chopped

Directions:

1. Lightly saute the onions in 1 Tbsp of the oil until golden.
2. Meanwhile place the seasoned flour and paprika in a mixing bowl, add the chicken to coat. Remove the onions from the pan, Add the rest of the oil and saute the chicken for 2 - 3 minutes.
3. Return onions to the pan, add the tomato paste, wine and stock.
4. Bring to the boil and simmer for 6 - 7 minutes.
5. Remove pan from the heat and stir in the yoghurt. (This can be made in advance and stored in the refrigerator.) CRUST Place the butter, sour cream and egg into a bowl, mix to combine. Stir in the flour and parsley to form a soft dough.
6. Press the dough into a lightly greased casserole or flan dish, working it well up the sides to a thickness of 12 mm.
7. Spoon the filling, cover and bake at 180C for 35 minutes.
8. Uncover and bake for a further 10 minutes or until golden and crusty.