Michelle's Recipe of the Month

Warming Chicken Goulash

This is a mid-week go to for me during the winter months. Quick, easy to prepare and with just the right amount of warming, spicy paprika. Perfect with a cold fruity Saison.


skinless chicken thigh fillets 500g, cut into bite-sized chunks

plain flour 1 tbsp, seasoned well

olive oil

onion 1 large, halved and sliced

garlic 2 cloves, crushed

celery 1 stalk, diced

carrot 1, diced

green pepper 1, chopped into chunks

paprika (not smoked) 1½ tbsp

caraway seeds 1 tsp

cherry tomatoes 400g tin

chicken stock 300ml

flat-leaf parsley a small bunch, chopped

soured cream to serve

tagliatelle or rice to serve



STEP 1 Toss the chicken with the seasoned flour. Heat 1 tbsp of oil in a large deep non-stick frying pan, then cook, in batches, until golden all over.

STEP 2 Scoop out the chicken, and then add the onion, garlic, celery and carrot. Cook for 10-12 minutes or until soft and golden brown at the edges. Add the pepper and cook for another 6-8 minutes or until soft. Return the chicken to the pan and add the spices, tomatoes and stock. Put on a lid and simmer for 45 minutes until the chicken is really tender and the sauce thickened. Stir in the parsley then serve with soured cream and pasta or rice.