Goulash isn't made so often these days but it's a classic. I'm fond of it made with almost any meat. You can serve this with boiled potatoes or rice, as you prefer.
Write a review
1 hr 5 min
1 hr 5 min
Amount Per Serving
Calories from Fat 384
% Daily Value *
Total Fat 43g
Saturated Fat 15g
Trans Fat 1g
Polyunsaturated Fat 7g
Monounsaturated Fat 17g
Total Carbohydrates 30g
Dietary Fiber 6g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- Salt and freshly ground black pepper
- 6 chicken legs, halved at the joint
- 2tbsp plain flour, plus extra for dusting
- 2tbsp vegetable or corn oil
- 60g butter
- 2 red onions, peeled and finely chopped
- 4 cloves of garlic, peeled and crushed
- ½tbsp paprika
- ½tbsp tomato purée
- 150ml red wine
- 1 ltr beef or chicken stock
- ½ a can of chopped tomatoes
- Season the chicken and dust with flour.
- Heat a heavy-based frying pan with a couple of tablespoons of the oil and brown the pieces of chicken on a high heat, turning as they are cooking.
- Remove from the pan and transfer to a plate.
- In the same pan, add the butter, onions, garlic and paprika, and stir on a low heat for 2-3 minutes.
- Add the flour and tomato purée, stir well, then gradually add the red wine and stock, stirring continuously to avoid lumps forming.
- Add the chicken and any juices along with the tomatoes, bring back to the boil, season and simmer gently for about an hour until the chicken is tender.
- If there is too much sauce, then remove the chicken and simmer the sauce longer to thicken it, or dilute it with a little stock or water.
- Serve with your favourite rice.
Simon Rochester http://www.simonrochester.co.uk/