Blogs > Cooking from Scratch

Chef Stacy believes that cooking from scratch and using the best ingredients are the secrets to preparing delicious and memorable meals. She has created dozens of classes for the home chef and teaches students how to master culinary techniques and recipes in just one session. Read on to see what she's dishing up for The Oakland Press today....

Saturday, October 30, 2010

Halloween "Ghoulash"

We have a delicious recipe for Chicken Goulash, "Gypsy Style" from our days as young culinarians at Schoolcraft College. Earlier this week, my best friend, who is a chef at another specialty market, made me laugh when she told me she made goulash at work and kept saying "GHOULash..." in her cheesiest, spooky voice on Friday afternoon.

Hense, I'm sharing the recipe with you, inspired by Reva Bell Constantine, the offical lover of all-things-Halloween. As we speak, Reva is hosting an excellent Halloween party, that I may or may not make it to later on tonight!

Tomorrow will be busy for those trying to get the little ones ready for trick-or-treating, putting things togther for parties, and other various preparations. The great thing about this recipe is that it's easy to make (you could do it in the crock pot if you wanted to), and, most importantly, it's delicious!

Served with mashed potatoes, it's the perfect fall meal, which everyone can enjoy!

Chicken "Ghoulash"
Goulash “Gypsy Style”

2 ½ pounds chicken dark meat, cut into bite size pieces
1 large yellow onion

2 ounces tomato paste
2 tablespoons sweet Hungarian paprika
3 tablespoons all purpose flour
1 tablespoon minced garlic
1 teaspoon dried marjoram
1 teaspoon dried thyme

2 tablespoons white vinegar
¾ cup dry white wine
2 cups brown stock (roasted chicken or veal stock, or turkey stock)
2 – 3 teaspoons seasoning mix
Oil for sautéing

pre-heat an empty, very large sauce pot over high heat
season chicken on all sides with salt & pepper.

pour about 3 tablespoons oil into the pan, then add chicken and brown well on all sides; remove from pan and set aside. add onions with a bit more oil and brown, about 3 – 5 minutes. add tomato paste, paprika, flour, garlic, thyme and marjoram and stir well to coat onions; sauté for about 2 minutes.

add vinegar, wine, and stock and deglaze the pan. return the chicken to the pan and stir well to combine. bring to a simmer and cover tightly. place pot in a 325 degree oven and braise for about 1 ½ hours until tender

serve with mashed potatoes.


Post a Comment

Subscribe to Post Comments [Atom]

<< Home