It's the late great horror film star Bela Lugosi's birthday, so, as usual, I'll be making my infamous "Breezy Chicken Hungarian Goulash" (or should that be "Ghoulash"? Lol!). Will be served over buttered egg noodles with a big green salad & some nice blood-red wine. Here's my recipe:
BREEZY CHICKEN HUNGARIAN GOULASH
1 pkge. (approx. 1 pound or so) boneless skinless chicken thighs or boneless skinless chicken breasts or tenders, cut into bite-size pieces
Extra-virgin oil
1 onion, peeled & chopped
3-4 cloves of garlic, peeled & chopped
1 stalk of celery, chopped
1 cup dry white wine (Chablis or Pinot Grigio work well)
1 cup chicken broth
1 can (14-15 oz) diced tomatoes, undrained
2 bay leaves
Hot Hungarian paprika (or freshly ground black pepper) to taste
1 8-oz. can sauerkraut, undrained
1 8-oz. container sour cream
Cooked buttered egg noodles for serving
Coat bottom of large coverable skillet with olive oil. Brown chicken pieces lightly for a few minutes. Add onions, garlic, & celery & sauté until vegetables just begin to soften, being careful not to let garlic brown/burn. Add wine, broth, tomatoes, & bay leaves. Cover & simmer for 15 minutes or so, until chicken pieces are just cooked thru. Remove cover & continue simmering until liquid has reduced to a stew-like consistency (or to consistency of your taste). Remove bay leaves & stir in sauerkraut, heating thru. Add hot paprika (or black pepper) to taste. Turn off heat & stir in sour cream. Serve over cooked buttered egg noodles.