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Crusty Chicken Goulash

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  Vegetable oil 2 Tablespoon
  Onions 2 Large, chopped
  Paprika 1⁄2 Tablespoon
  Seasoned flour 2 Tablespoon
  Boneless chicken breast fillet 1 Pound, cut into strips (500 Gram)
  Tomato paste 1 Tablespoon (Puree)
  Red wine 4 Fluid Ounce (1/2 Cup, 125 Milliliter)
  Chicken stock 4 Fluid Ounce (1/2 Cup, 125 Milliliter)
  Natural yogurt 3 Tablespoon
For sour cream crust
  Butter 4 Ounce, softened (125 Gram)
  Sour cream 9 1⁄2 Ounce (300 Gram)
  Egg 1
  Self-raising flour 4 Ounce, sifted (1 Cup, 125 Gram)
  Chopped fresh parsley 1 Tablespoon

1. Heat 1 tablespoon oil in a large frying pan and cook onions, stirring, over a medium heat for 5-6 minutes or until golden. Remove onions from pan and set aside. Combine paprika and flour in a plastic food bag, add chicken, shake to coat with flour mixture, then shake off excess flour mixture.
2. Heat remaining oil in frying pan and cook chicken, stirring, over a medium heat for 2-3 minutes. Return onions to pan, stir in tomato paste (puree), wine and stock. Bring to the boil, stirring constantly, then reduce heat, cover and simmer for 6-7 minutes. Remove from heat, stir in yogurt and cool.
3. To make crust, place butter, sour cream and egg in a bowl. Stir in flour and parsley and mix well to combine (a).
4. To assemble, place crust mixture in an 8 cup/2 liter/3 1/2 pt lightly greased casserole dish and work mixture to cover sides and base of dish (b).
5. Spoon filling into crust (c), cover with lid of dish and bake at 180°C/350°F/Gas 4 for 35 minutes. Remove lid and bake for 10 minutes longer.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
35 Minutes
Cook Time: 
65 Minutes
Ready In: 
100 Minutes

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Crusty Chicken Goulash Recipe