Ethnicity:Iron Range Food Type:Poultry
Preparation Time:n/a Servings:n/a
Author: Steve Tyminski Email 
Ingredients:
2 pounds chicken (partridge, grouse, pheasant, sharp tail, woodcock, snipe, etceteras), cut into 1-inch pieces
2 tablespoons olive oil
2 cloves, minced
1 medium onion, chopped
16 mushrooms, stem trimmed, cut in quarters (or equal amount wild mushrooms)
1/2 cup white wine
1 teaspoon dried tarragon
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 tablespoons dried parsley
1 package Knorr Goulash Mix shaken in a covered jar with 1 cup cold water
1 can (10.5 oz) diced tomatoes, drained
1 can (8 oz) tomato sauce
Steps:
In olive oil, sauté the chicken pieces over high heat for two minutes until lightly browned.
Add onion, garlic, and mushrooms and cook for an additional 1-1/2 minutes.
Add wine and herbs and cook over high heat until liquid reduces by half (approx. 4 minutes).
Add the Goulash sauce, diced tomatoes, and tomato sauce and blend in the pan.
Blend until heated through and serve over cooked rigatoni or ziti pasta.
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