One of my favorite dishes growing up was Hungarian Goulash. I LOVED the sauce, even if the tough little pieces of meat were rather off-putting. The sauce was not really spicy, but super creamy and just plain good. I work, so I don’t really have time to make rather complicated dishes during the week, especially if they involve meat or sauces that need a long time to cook. However, if a recipe can be quickly made in a pressure cooker, I’m golden. When I googled “pressure cooker chicken” one night as I was staring at 4 leg quarters, a really interesting recipe came up on Food.com (http://www.food.com/recipe/pressure-cooker-hungarian-chicken-170094)- Hungarian Chicken. I’ve never had goulash with chicken, but have to say it’s much better! The sauce really pairs well with chicken, there aren’t any complicated ingredients, and it’s a snap to make. Seriously, very easy, but good eats. The classics rarely disappoint. I’ve made a few changes from the inspirational recipe because I love to tinker. Mushrooms really add another layer of flavor and texture to the dish and the creme fraiche isn’t as assertive as the sour cream. Also I have also served this dish with “zoodles” (zucchini noodles) as well as cauliflower rice and it’s worked well both ways.
While I still have my “old fashioned” pressure cooker, I have to admit that I bought the famed InstantPot when it was on sale at Amazon over Black Friday. If you are queasy about using a pressure cooker, this one is really no different than an other kitchen gadget. Very, very easy to use.
This whole dish comes together in no time and makes a fantastic weeknight dinner.
Hungarian Chicken- Pressure Cooker Edition
A hearty weeknight dish, perfect for a cold winter's day.
Oil to coat the bottom of the slow cooker
4 chicken leg quarters
1 onion, finely chopped
2 teaspoons paprika
1/2 cup water or chicken broth
15 ounce can of crushed tomatoes
1 teaspoon salt
1/2 cup creme fraiche or sour cream
Pint of white or baby portabella mushrooms, quartered
Oil to coat the bottom of a skillet
8 ounces extra wide egg noodles, cooked, drained.
- Bring to boil one pot of salted water, enough to cook the noodles.
- In the pressure cooker, heat the oil until hot, add two of the chicken quarters, skin side down. Just before the skin starts to brown, turn the chicken over. Cook until golden. Remove to a plate.
- Add the onion, paprika, and water. Stir to combine. Return the chicken to the pot, add the other two pieces of chicken and the crushed tomatoes. Do not stir.
- Lock the lid and set the pressure to high for 12 minutes.
- While the chicken is cooking, oil a large skillet. Over medium heat, saute the mushrooms until they are dark brown.
- Cook the noodles as directed on the package.
- 10 minutes after the pressure cooker has stopped cooking on high heat, release any remaining pressure in a direction not near your face, twist the lid, and open the lid with the lid blocking any steam from your face.
- Remove the chicken from the pot. Whisk the creme fraiche until loose and add it to the pot, along with the mushrooms. Drain the noodles. Serve the chicken, covered in sauce, on the noodles.