Chicken Goulash

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This one is from food and wine – and it’s a winner winner chicken dinner! I made a few changes – upped the spice and veggies. This can easily be doubled to serve a crowd.

Ingredients:
1 lb boneless chicken thighs, cut into 2 inch pieces
Salt and pepper
1 1/2 c flour, plus more for dusting
5 TBSP cold unsalted butter, cut into pieces
2 TBSP olive oil
2 tsp baking powder
1 c fat-free sour cream
1 white onion, finely chopped
2 red bell pepper, finely diced
2 garlic cloves, minced
3 TBSP hot paprika
3/4 tsp caraway seeds
1 tsp thyme leaves

Preheat the oven to 425°. Season the chicken with salt and pepper and dust lightly with flour. In a deep skillet, melt 1 TBSPh of the butter in the olive oil. Add the chicken and cook over medium heat, turning once, until browned on both sides, 7 minutes. Using a slotted spoon, transfer the chicken to a plate.

Meanwhile, in a food processor, pulse the flour with the baking powder, 1/2 tsp of salt and 1/4 tsp of pepper. Pulse in the remaining 4 TBSP of butter until the mixture resembles coarse meal. Whisk 1/2 c stock with 1/2 c sour cream and drizzle over the dry ingredients; pulse until a dough forms.

Add the onion, bell pepper and garlic to the skillet and cook over high heat, stirring occasionally, until softened, 3 minutes. Return the chicken to the skillet. Stir in the paprika and caraway and cook for 30 seconds. Add the remaining 2 c stock and 1/2 c sour cream and stir until smooth. Add the thyme and bring to a boil.

Scoop 3 TBSP size mounds of biscuit dough over the chicken. Transfer the skillet to the oven and bake for about 20 minutes, until the sauce is bubbling and the biscuits are cooked. Serve the goulash in bowls, spooning the biscuits on top.

Serves 4 – 6.

Roasted Mushroom and Hazelnut Salad

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This salad is out of this world amazing!! Roasted mushrooms, bitter greens, hazelnuts and creamy manchego cheese- it has it all.

Ingredients:
1 lb mixed mushrooms
olive oil
Salt and pepper
1 TBSP thyme leaves
1 shallot, minced
2 TBSP sherry vinegar
1/4 c hazelnut oil or olive oil
1 bag mixed greens
1 head green-leaf lettuce (about 5 cu
1 oz manchego cheese, shaved with a vegetable peeler into wide curls
3 TBSP hazelnuts, roasted and chopped

Preheat oven to 400°. Separate mushrooms into small clusters (or if single caps, thickly slice). Pile onto a rimmed baking sheet, drizzle with olive oil, thyme, salt and pepper. Roast in a single layer until sizzling and browned on the edges, about 15 minutes, turning once halfway through cooking.

Put shallot, a couple of pinches of salt, a few grinds of pepper, and the vinegar in a small bowl. Let sit 10 minutes to soften and mellow the shallot. Add hazelnut oil and whisk vigorously.

Place salad in a large bowl. Season lightly with salt and toss to mix. Add hot roasted mushrooms and vinaigrette and toss gently but thoroughly. Top with manchego curls and hazelnuts.

Serves 2 – 4.