HUNGARIAN CHICKEN GOULASH POT PIE WITH CRISP NOODLE TOPPING
Great idea for a pot pie, a real winner with my family. Got this originally from a local newspaper but it comes from the book: "Potpies," by Elinor Klivans (Chronicle Books, December 2006), a great book on potpies. It does take some time, but if you follow the directions, it comes together fairly easily. The noodles make a great crust, absolutely delicious.
Provided by Chef Barry K
Categories Savory Pies
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Position a rack in the middle of the oven and preheat to 375 degrees. Have an 8-cup baking dish ready.
- Put the flour on a large plate and season it generously with salt (about ½ teaspoon) and pepper. Use paper towels to pat the chicken pieces dry. Dip the chicken pieces in the flour and shake off any excess. Spread the chicken on a clean plate and set aside. You will have left over flour.
- In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the onions and cook until they soften, about 10 minutes, stirring often. Remove the onions to a clean plate and set aside. Heat the remaining 2 tablespoons oil in the skillet over medium-high heat. Cook the chicken pieces until they are lightly browned , about 6 minutes, turning the chicken with tongs to brown evenly. Reduce the heat to medium and return the onions to the pan. Add the garlic and oregano and cook for about 2 minutes, stirring constantly. Add the paprika and cook for about 1 minute, just until you smell paprika. Add the chicken broth and tomato paste and stir to dissolve the paste. Cook, uncovered, for about 15 minutes, adjusting the heat to keep the sauce bubbling gently, until the chicken is opaque throughout and the sauce thickens slightly. Transfer the filling to the baking container.
- Bring 3 quarts water to a boil in a large pot. Add a sprinkling of salt and the egg noodles. Cook the noodles for about 7 minutes, or until they are tender. Drain the noodles, put them in a large bowl, add oil and stir them together. Season with salt and pepper. Use a spoon to spread the noodles evenly over the filling.
- Bake for about 35 minutes or until the noodles are lightly browned on top. Use a large spoon to scoop out servings of noodles and filling.
Nutrition Facts : Calories 276.2, Fat 4.7, SaturatedFat 1, Cholesterol 52.6, Sodium 294.1, Carbohydrate 40.4, Fiber 3.6, Sugar 4.9, Protein 18.5
HUNGARIAN CHICKEN
Ever since I made Hungarian Chicken for the first time (after coming across it in an old church cookbook), it's been a family and company favorite. Seconds are always requested. My husband, our three children (4, 2 and 4 months-quite an active group!) and I live in a very small town in the Texas panhandle. We enjoy working outside the yard or our small garden. But, to tell you the truth, I think I'd be content in the kitchen all day!
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Combine flour, salt and pepper in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat., Melt 1 tablespoon butter in a large skillet. Add onion and cook until tender. Remove from pan and set aside. In the same skillet, melt remaining butter and brown chicken on all sides., Combine tomato juice, paprika, sugar and salt; add to chicken. Add bay leaf, broth and onion. Cover and simmer 45-60 minutes or until chicken is tender., Remove chicken to a platter; keep warm. Reduce heat to low, remove bay leaf and stir in sour cream. Heat through (do not boil). Pour sauce over chicken. Serve with noodles.
Nutrition Facts : Calories 457 calories, Fat 29g fat (12g saturated fat), Cholesterol 140mg cholesterol, Sodium 774mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 35g protein.
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