Ingredients
1 tbsp. Cooking oil
8 chicken thighs
1 1/2 tsp. salt
1 onion
2 carrots
2 ribs celery
2 cloves garlic
2 tbsp. paprika
1 tbsp. flour
tsp. cayenne
1 1/2 c. canned low-sodium chicken broth or homemade stock
1 1/2 c. canned crushed tomatoes in thick puree
1/4 tsp. dried thyme
1 bay leaf
2 tbsp. chopped fresh parsley
1/4 tsp. fresh-ground black pepper
Preparation
Step 1In 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.Step 2Add 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.Step 3Reduce 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.Step 4Menu Suggestion: Serve the goulash with spaetzle, buttered noodles or boiled or mashed potatoes.Step 5Wine Recommendation: With this dish, it’s natural to experiment with one of the increasing number of reds imported from Hungary. Try Egri Bikavér or a varietal such as a merlot or a cabernet sauvignon.
