Chicken Goulash on a Sour Cream Crust

about 1 hour Servings: 6.0 No ratings yet

Chicken Goulash on a Sour Cream Crust

about 1 hour Servings: 6.0 No ratings yet

Ingredients

3 tablespoons plain yogurt
2 tablespoons olive oil
125 g butter, softened
1 eggs
2 tablespoons seasoned flour
185 g self raising flour
315 g sour cream
125 ml chicken stock
500 g boneless chicken, diced
1 1/2 tablespoons paprika
1 tablespoon parsley, chopped
125 ml red wine
1 tablespoon tomato paste
2 large red onions

Directions

  • 1 Lightly saute the onions in 1 Tbsp of the oil until golden.
  • 2 Meanwhile place the seasoned flour and paprika in a mixing bowl, add the chicken to coat. Remove the onions from the pan, Add the rest of the oil and saute the chicken for 2 - 3 minutes.
  • 3 Return onions to the pan, add the tomato paste, wine and stock.
  • 4 Bring to the boil and simmer for 6 - 7 minutes.
  • 5 Remove pan from the heat and stir in the yoghurt. (This can be made in advance and stored in the refrigerator.) CRUST Place the butter, sour cream and egg into a bowl, mix to combine. Stir in the flour and parsley to form a soft dough.
  • 6 Press the dough into a lightly greased casserole or flan dish, working it well up the sides to a thickness of 12 mm.
  • 7 Spoon the filling, cover and bake at 180C for 35 minutes.
  • 8 Uncover and bake for a further 10 minutes or until golden and crusty.

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