|3||Chicken Breast Halves Without Skin|
|3||Chicken Drumsticks Without Skin|
|3||Chicken Thighs Without Skin|
|1 cup||Diced Onion|
|1||Garlic Clove; Minced|
|1 cup||Diced Green Bell Pepper|
|29 ounces||Tomatoes; Canned, Italian Style|
|½ cup||Dry Red Wine|
|¼ teaspoon||Dried Tarragon|
Place chicken in a Dutch oven, and add water to cover. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until tender. Drain chicken in colander over a bowl; reserve 1 cup chicken broth. Remove chicken from bones, and shred meat wtih 2 forks. Cook bacon in pan over medium-high heat until crip; crumble and set aside.
Add onion and garlic to bacon drippings in pan, and sauté;7 minutes or until lightly browned. Add the bell pepper and tomatoes, and cook over medium heat 30 minutes, stirring frequently. Stir in reserved chicken broth, wine, and remaining ingredients, and bring to a boi. Partially cover tomato mixture, reduce heat, and simmer 30 minutes. Add the shredded chicken; cook 15 minutes or until throughly heated. Ladle goulash into soup bowls, and sprinkle with crumbled bacon.
Recipe by: Cooking Light
Posted to EAT-LF Digest by Sherilyn70@... on Apr 21, 1999, converted by MM_Buster v2.0l.
Random recipe of the day