521. TRANSYLVANIAN GOULASH with CRUMBLED BACON GARNISH

Yield: 8 servings (serving size: 1 cup)


3 chicken breast halves (about 1 1/2 pounds), skinned
3 chicken drumsticks (about 3/4 pound), skinned
3 chicken thighs (about 3/4 pound), skinned
4 bacon slices
1 cup diced onion
1 garlic clove, minced
1 cup diced green bell pepper
2 (14.5-ounce) cans diced Italian-style tomatoes, undrained
1/2 cup dry red wine
1 1/2 teaspoons paprika
1/4 teaspoon salt
1/4 teaspoon dried tarragon
1/4 teaspoon pepper

Place chicken in a Dutch oven, and add water to cover. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until tender. Drain chicken in a colander over a bowl; reserve 1 cup chicken broth. Remove chicken from bones, and shred meat with 2 forks. Cover and chill.

Cook bacon in pan over medium-high heat until crisp; crumble and set aside.

Add onion and garlic to bacon drippings in pan, and sauté 7 minutes or until lightly browned. Add the bell pepper and tomatoes, and cook over medium heat 30 minutes, stirring frequently. Stir in reserved chicken broth, wine, and remaining ingredients, and bring to a boil. Partially cover tomato mixture, reduce heat, and simmer 30 minutes. Add the shredded chicken; cook 15 minutes or until thoroughly heated. Ladle goulash into soup bowls, and sprinkle with crumbled bacon.


courtesy of: Cooking Light, November 1997 / 2100 Lakeshore Drive Birmingham, Alabama 35209