CHICKEN GOULASH A SIMMERING TREAT STATEWIDE Edition

In a heavy bottomed pot or Dutch oven, heat the oil over medium low heat. Add the onions, kosher salt, and water, and cook, stirring occasionally, for 7 minutes or until onions are soft and lightly caramelized. Stir in the sweet paprika, and cook for 2 to 3 minutes. Toss in the chicken, and cook for...

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Bibliographic Details
Published inThe Hartford courant
Main Author LINDA GIUCA and CHRISTOPHER PROSPERI
Format Newspaper Article
LanguageEnglish
Published Hartford, Conn Tribune Publishing Company, LLC 08.03.2007
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Summary:In a heavy bottomed pot or Dutch oven, heat the oil over medium low heat. Add the onions, kosher salt, and water, and cook, stirring occasionally, for 7 minutes or until onions are soft and lightly caramelized. Stir in the sweet paprika, and cook for 2 to 3 minutes. Toss in the chicken, and cook for 2 to 3 minutes, stirring to coat the chicken with the onions and spice. Pour in the white wine, and reduce by half. Add the chicken broth and cubed potatoes, and simmer for 60 minutes over low heat. Stir in the vinegar, butter and chives.
ISSN:1047-4153