Chicken Goulash on a Sour Cream Crust

Total Time
1hr 25mins
Prep 30 mins
Cook 55 mins

This is very tasty and pretty quick to make.

Ingredients Nutrition

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.

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