Hungarian Goulash

By á-167595

Ingredients

• 2-2/1 lb chicken, thighs and legs
• salt
• 2-3 T unsalted butter
• 3 yellow onions
• pepper
• 2 2/1 T sweet paprika
• 1 t cayenne
• 1 C chicken broth
• 2 bay leaves
• 1 tomato, cubed
• 1 C chopped green pepper
• 1/2 C sour cream

Preparation

Step 1

Pat chicken with salt; set aside at room temperature.

Cut onions, halving, then slicing thinly pole to pole.

Heat large pot over medium heat and melt butter. Pat chicken dry and place skin side down. Cook 4-5 minutes; turn and cook 2-3 minutes so chicken is browned on both sides. Remove.

Add onion and cook, scraping up bits left from the chicken, till lightly browned, about 7 minutes.

Add paprika and pepper, stir to combine. Add broth, tomato, pepper and bay leaves. Scrape brown bits and stir to mix. Add chicken. Cover and cook on simmer, 20-25 minutes.

Remove chicken. Let pan cool for 1 minute. Remove bay leaves. Add sour cream and salt to taste. Reheat if sour cream cools sauce too much. Add chicken and coat with sauce.