Chicken And Mushroom Goulash With Gnocchi Recipes

Steps:

• Start by filling a large pot with water and bringing it to a boil.
• Meanwhile, Using a large deep skillet (the bigger the better) coat it with olive oil and brown ground chicken.
• push the chicken to the sides and add garlic, onions, mushrooms and peppers. Cook until vegetables are soft for about 5 minutes.
• Mix vegetables and chicken in pan and add paprika, tomato sauce, and chicken broth.
• Bring to a boil and reduce heat to simmer.
• Your water should be boiling by now, add gnocci and cook for about 3-4 minutes until it puffs up and begins to float. Drain.
• Add half cup of heavy cream to sauce mixture and reduce heat to low. Stir to make sure it combines well. Add salt and pepper to taste.
• Add gnocci to sauce mixture and allow to absorb flavors for about 5 minutes.
• Garnish with parsley and serve.

Steps:

• Heat the extra-virgin olive oil and butter in a large, deep skillet over medium to medium-high heat. Add the ground chicken. Brown the meat 3 to 4 minutes, push it off to the sides of the pan then add mushrooms, garlic, onions and peppers to the center of the pan. Cook the vegetables 5 minutes then mix them together with chicken and season with smoked paprika, salt and pepper. Stir in stock and tomato sauce and bring to a bubble. Reduce heat to a simmer and cook 5 minutes then stir in sour cream and turn off heat. Add parsley. Adjust seasonings, to your taste.
• While chicken goulash cooks, bring a medium pot of water to a boil. Salt boiling water and cook gnocchi until they puff up like pillows and float, 5 minutes or to package suggestions. Drain gnocchi and add to chicken just after you stir in the sour cream.
• Ladle goulash with gnocchi into shallow bowls and garnish with chives.

Steps:

• Remove the skins from the chicken thighs. Heat a little of the skin in a nonstick frying pan and add the chicken.
• Cook over a medium heat for about 15 minutes, until well browned on all sides.
• Meanwhile, peel and roughly chop the onions. Remove the chicken from the frying pan, discard the skin, and pour away all but 1 tablespoon of fat.
• Cook the onions in the pan with the paprika and caraway seeds for about 3 minutes, then add the mushrooms and cook for about 2 minutes.
• Add the tomatoes and the stock and bring to the boil. Reduce the heat to a simmer, then add the chicken. Cover the pan and simmer for about 30-35 minutes, until the chicken is tender.
• Remove the lid and reduce the liquid to a sauce consistency by fast boiling for 5 - 10 minutes, stirring frequently.
• Then sprinkle with the freshly chopped parsley and serve immediately.