Shredded Chicken Goulash
In a large pan with a lid over medium-high heat, add one tablespoon of the olive oil, the cipollini onions, red onions, a pinch of salt and a few grinds of pepp
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sunnyanderson.com.
Cooking tools:
- Saute pan
- Chef's knife
- Cutting board
- Paring knife
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
- Stove
- Serving bowl
Ingredients
- 3 tablespoons olive oil, divided
- 8 to 10 cipollini onions, peeled
- 1 cup chopped red onions
- Kosher salt
- black pepper
- 4 cloves garlic, thinly sliced
- 16 ounces mushrooms, gently chopped (any kind, I like a wild mushroom mix)
- 1 yellow bell pepper, seeded, halved and thinly sliced
- 1 red bell pepper, seeded, halved and thinly sliced
- 8 to 10 sprigs fresh thyme, leaves stripped and gently chopped
- 1 teaspoon Hungarian hot paprika
- 1 cup red or white wine (for red, I like a merlot or shiraz and for white, I like a gewrztraminer)
- 2 cups shredded rotisserie chicken
- 1 tablespoon Worcestershire sauce
- 4 cups chicken stock
- 12 ounces whole wheat egg noodles
- A handful of parsley, for garnish
