This may not be a wholly authentic Hungarian goulash, but it features paprika and sour cream so that is what I call it. The days are getting colder so I find myself planning warm and comforting foods.
1 tablespoon olive oil
1 knob of butter
3 medium onions finely sliced
1 level tablespoon sweet paprika
12 chicken thigh fillets (without the bone)
500 gm tomato passata
1/2 can tinned tomatoes
sour cream or creme fraiche (I tablespoon, or two if you want it very creamy)
Gently sautee onion and celery in olive oil and butter until translucent. Add paprika and stir.
Add chicken thighs and cook on a medium heat approximately 3 minutes each side until browned. Skinless chicken thighs are better for this I think.
Add tomato passata and tinned tomatoes and bring to the boil. Then turn off th stove and put the dish into the oven on a very low heat for an hour and a half. (Usually I do about 120 degrees celsius). Test to see if the chicken is cooked and adjust timing to suit.
When cooked through remove from the oven and stir in a good dollop of sour cream or creme fraiche according to how creamy you want it. Serve with buttered noodles.
This was quite tasty, but it would have benefitted from double the amount of paprika. We wanted B-G to eat his too, so a level tablespoon was on the conservative side.