Fragrant with paprika and brimming with flavor, this Hungarian classic continues to please. Our quick version loses none of the original appeal.
1 tablespoon cooking oil
8 chicken thighs
1 1/2 teaspoons salt
1 onion, chopped
2 carrots, cut into 1/4-inch slices
2 ribs celery, cut into 1/4-inch slices
2 cloves garlic, minced
2 tablespoons paprika
1 tablespoon flour
1/8 teaspoon cayenne
1 1/2 cups canned low-sodium chicken broth or homemade stock
1 1/2 cups canned crushed tomatoes in thick puree
1/4 teaspoon dried thyme
1 bay leaf
2 tablespoons chopped fresh parsley
1/4 teaspoon fresh-ground black pepper
How to Make It
In 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.
Add 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.
Reduce 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.
Menu Suggestions: Serve the goulash with spaetzle, buttered noodles, or boiled or mashed potatoes.
Wine 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.