|Ethnicity:Iron Range Food Type:Poultry|
Preparation Time:n/a Servings:n/a
Author: Steve Tyminski Email
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
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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