Chicken Goulash

Sweat the onions in a heavy saucepan in a tablespoon or 2 of olive oil, salt and water (if needed) Don’t caramelize, just soft and clear. Add Paprika and let flavor through for 3 minutes. Add wine and chicken stock. Bring to a simmer and add the chicken thighs. Simmer for 15 minutes, then add the potatoes ( I used a small net bag of baby new reds, cut in quarters). Allow to simmer on low for 20 minutes or so, until potatoes are done – you can simmer for up to an hour, or even put it all in the crockpot in the morning and let it cook on low for 6 hours! Add a splash of apple cider or cider vinegar. Stir in a fistful of chopped chives, parsley or scallions, sprinkle a few left as garnish. Serve atop buttered egg noodles.




6 boneless, skinless chicken thighs 6 onions, sliced or diced, your preference 3 Tbls. Hungarian Paprika 1 cup wine (white or red, your choice) 1 pound small potatoes, quartered (red, white, fingerlings) Olive oil salt pepper apple cider or cider vinegar chopped chives, parsley or scallions buttered egg noodles

Nutritional information

No nutrition information available


prepare ingredients as above, paying attention to the size of onion, potato and herb that you prefer.