fresh - Chicken Goulash
Source of Recipe
from rdj
fresh - Chicken Goulash
3 chicken breast halves (about 1 1/2 pounds), skinned
3 chicken drumsticks (about 3/4 pound), skinned
3 chicken thighs (about 3/4 pound), skinned
4 bacon slices
1 cup diced onion
1 garlic clove, minced
1 cup diced green bell pepper (optional)
2, 14.5 ounce cans diced Italian-style tomatoes, undrained
1/2 cup dry red wine
1 1/2 teaspoons ground paprika
1/4 teaspoon salt
1/4 teaspoon dried tarragon
1/4 teaspoon ground black pepper
Place chicken in a Dutch oven style pot.
Add enough water to cover.
Bring to a boil; cover, reduce heat, and simmer 45 minutes
or until tender.
Drain chicken in a colander over a bowl; saving at least
1 cup chicken broth.
Remove chicken from bones, and shred meat with 2 forks.
Cover and chill.
Cook bacon in pan over medium/high heat until crisp;
crumble and set aside.
Add onion and garlic to bacon drippings in pan, and saute for
7 minutes or until lightly browned.
Add the (optional) bell pepper and tomatoes, and cook over
medium heat for 30 minutes, stirring frequently.
Stir in saved chicken broth, wine, and remaining ingredients.
Bring to a boil.
Partially cover tomato mixture, reduce heat, and simmer for
30 minutes.
Add the shredded chicken; cook 15 minutes or until thoroughly
heated.
Ladle goulash into soup bowls, and sprinkle with crumbled bacon.
Makes 8 servings.
CALORIES 280 (28% from fat); FAT 8.6g (sat 2.5g,mono 3.2g,poly 1.8g);
IRON 2.2mg; CHOLESTEROL 105mg; CALCIUM 57mg; CARBOHYDRATE 13.1g;
SODIUM 820mg; PROTEIN 36.6g; FIBER 1.2g
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