- 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.