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LOCATION: Recipes >> Entrée Pies >> Chicken 02

Print this Recipe    Chicken 02

CHICKEN GOULASH ON A SOUR CREAM CRUST

2 Tbsp olive oil
2 large red onions
500g boneless diced chicken
1 1/2 Tbsp paprika
2 Tbsp seasoned flour
1 Tbsp tomato paste
125 ml red wine
125 ml chicken stock
3 Tbsp plain yoghurt

125g butter, softened
315g sour cream
1 egg
185g self raising flour
1 Tbsp chopped parsley

Lightly saute the onions in 1 Tbsp of the oil until golden.
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. Return
onions to the pan, add the tomato paste, wine and stock. Bring to
the boil and simmer for 6 - 7 minutes. Remove pan from the heat
and stir in the yoghurt.

Place the butter, sour cream and egg into a bowl, mix to combine.
Stir in the flour and parsley to form a soft dough. Press the
dough into a lightly greased casserole or flan dish, working it
well up the sides to a thickness of 12 mm. Spoon the filling,
cover and bake at 180C for 35 minutes.

Uncover and bake for a further 10 minutes or until golden and
crusty.

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