Winter is closing in and that means the yearly escape to Wales is nearly here. I’ve written on here before about the warming beef stew they serve and there are a few other items on the menu that I’ve been dying to try out.
Chicken goulash with chips is one such item on the menu. Succulent chunks of chicken in a rich tomato sauce with lashings of paprika; what’s not to love. Traditional Hungarian versions of the stew are made with beef, but variations exist which are made from chicken, lamb or even beans.
In my version of Goulash I’ve gone for chicken but added in some beans and used three different types of paprika for added warmth. With lots of added veg you could even argue this is a healthy dinner option. The addition of hassleback potatoes and homemade wraps to soak up the sauce make a lovely winter feast.
- 6 Large Chicken thighs
- 2 Tins chopped tomatoes
- 3 Large peppers
- Onions, Carrots, Celery and Garlic
- Paprika (Smoked, Sweet and Hungarian)
- Haricot and Cannellini beans
- Chilli, Caraway seeds and bay leaves
As per usual start by taking a photo of all the ingredients together. I still maintain this is an important part of life, not just for blogging. I have to move loads of stuff around each time to take it.
Once the photo has been taken you can put all the kitchen back together and start browning the chicken. It’s best to leave the skin on and bone in place, it adds to the flavour and can be removed later.
Once browned, remove from the pan and add in the chopped carrots, onion and celery. This time I have to confess I cheated slightly and used a pack of frozen veg. They come in handy after a long shift.
After the onions have softened, add in the peppers. Again you could use frozen but fresh are better. Once cooked, add in the chopped garlic. Adding it in early risks it burning which creates bitterness, so be careful.
With all the veg cooked out, add in the chopped tomatoes, spices and beans. Bring up to the boil and add back in the chicken. Place the lid back on the Le Cresuet and simmer for an hour.
With the chicken cooked, remove from the Goulash and strip the meat from the bone. This can then be returned to the pan to soak up the tomatoey goodness until the rest of the dish is ready.
- 1lb Strong bread flour
- 1oz salt
- 2oz Caster Sugar
- 5g Fresh yeast
- 1oz Butter
- 320ml Water
Wraps are very easy to make as it turns out. Measure all the ingredients out and transfer to the bowel of a mixer with a dough hook. My favourite is a kitchenaid but I’m biased.
On a medium speed, mix in the water and knead for 5 mins until a smooth dough has been formed. Once done, proof for 2-3 hours. Perfect time for a coffee
With the dough proved, form into balls and then roll out flat. Try to make them look like wraps, but be creative.
Cook in a hot pan with just a small amount of oil, flipping over after 2mins – this should leave you with a lovely brown mottled pattern.
Right, that’s about it I think.
I like to serve the goulash with some fresh coriander and also a hassleback potato. These are easy to make, just make some cuts almost completely through a potato and then bake in the oven. You can top with some paprika as well to add to the flavour.
Well, I hope you’ve enjoyed the blog as much as I enjoyed the goulash. But saying that, what’s not to like about chicken, paprika, wraps and crispy potatoes.