Did you know that in the Middle Ages it was very rare to eat a chicken? The reason for that was that the animal was more useful alive than dead, as it produced eggs. The main fowls eaten were game birds such as ducks. To actually eat a chicken you would have had to be a king, which is where this recipe idea comes from.
This is a pseudo-Hungarian dish that uses chicken and many vegetables, I call it a variety of goulash but it is not really because it contains no beef and has a thinner sauce than goulash would have.
recipe for Chicken Goulash.
12 boneless skinless chicken thighs
2 tbsp lard or olive oil.
6 carrots, peeled and sliced thin
1 cabbage, sliced thin
2 yellow onions
4 tbsp paprika
1 cup of chicken broth
1 tsp caraway seeds
salt to taste
optional, sour cream
things needed- one Dutch oven, one spoon.
time needed- three hours.
heat up the fat in the dutch oven. add the onions and saute until browned. add the carrots and the cabbage and cook until cabbage is wilted.
crush the caraway seeds in a mortar and pestel as the cabbage is cooking.
add the caraway seeds and the paprika to the carrots, cabbage and onions.
add the chicken and chicken broth.
cook for three hours in the oven, stirring every thirty minutes to avoid anything sticking to the bottom.
serve with white rice and sour cream on top.
Em's Eclectic Eats 