Yields: 6 portions
Conversion Chart: Here >>
Chef's Notes:
Even though potatoes play a supporting role in this dish, we think they are the stars. Goulash, the classic Hungarian dish made of beef or veal with lots of onions, paprika and potatoes, can be a wonderful culinary experience if made well. The potatoes stew in the paprika, wine and stock until they almost burst. If you fished them out, they would make a fulfilling meal on their own. In this version, we replace the meat with our
favorite boneless-skinless chicken thighs. Finish it with some cider vinegar and a touch of butter for extra flavor.
Ingredients:
2 tablespoons oil
6 cups of 3/4-inch diced onion
1 teaspoon kosher salt
1/4 cup cold water
3 tablespoons sweet paprika
6 boneless, skinless chicken thighs cut into 2-inch pieces
1 cup white wine
2 cups low sodium chicken broth
4 cups 1-inch cubed, peeled potatoes
3 tablespoons cider vinegar
1 tablespoon sweet butter
1/4 cup chopped chives
Procedure:
In a heavy bottomed pot or Dutch oven, heat the oil over medium low heat. Add the onions, kosher salt, and water. Cook, stirring occasionally for 7 minutes or until onions are soft and lightly caramelized. Then, stir in the sweet paprika and cook for 2-3 minutes. Toss in the chicken and cook for 2-3 minutes, stirring
to coat the chicken with the onions and spice. Pour in the white wine and reduce by half. Add the chicken broth and cubed potatoes, and cook for 60 minutes over low heat on a light simmer. Stir in the vinegar, butter and chives. Serve over egg noodles, or just on its own, with crusty bread. Makes 6 portions.
Restaurant: Metro Bis, 928 Hopmeadow Street, Simsbury, CT, USA
Recipe Type: Authentic
Submitted By: Chef Christopher Prosperi
Recipe Author: Chef Christopher Prosperi
Original Photograph By: Chef Christopher Prosperi/pictures.dealer.com
Photograph Retouched By: Recipe Spy
Recipe Source: https://pictures.dealer.com/hoffmanauto/45818e5c40463872016f8834c7e99382.pdf
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