This tasty and nourishing Provençal chicken goulash warms your tummy on a cold day! It’s gluten-free and adds some extra veggies to your dinner.
Goulash originated in Hungary and is popular almost everywhere in Europe but every region has its own special twist. It is a stew of meat and veggies however my mom can make a goulash out of everything. She is a magician when it comes down to versatility and yumminess that’s why I am a bit spoiled in this department. But I am also not that boring when creativity is needed and a growling belly always helps.
This recipe for Provençal chicken goulash evolved out of some abandoned ingredients sitting in my fridge because they didn’t make it in a healthy ratatouille and Chinese take out sounded so much better that night. So I thought a goulash is always a great idea and the best way to use up those sorry veggies. My first intention to add beef was practically impossible to realize for a week night dinner so chicken it is. I prefer chicken tights because they won’t get dry so easily and also better hold their shape. So we reduced the cooking time by using chicken immensely that puts dinner on the table much earlier and (drumroll) the veggies keep their shapes and also their individual flavors and won’t cook down to an undistinguishable mush.
Provençal chicken goulash
While mushrooms and pepper add a great amount of texture, the cubed eggplant basically melts into the sauce and makes it creamy without the need to add anything else. If thyme is not your thing you can easily substitute with rosemary, oregano, sage… (you get the idea) and if you have some paprika powder on hand that would be nice too.
- 1 pound chicken tight, boneless, skinless
- 2 garlic cloves, peeled, diced
- 1 onion, peeled, chopped
- 3 tablespoons olive oil
- 1 eggplant or 2 Chinese eggplants, cubed
- 1 red bell pepper, remove core, seeds, membranes, chopped
- 230 g / 8 oz. mushrooms, halved
- 475 ml / 2 cups chicken broth
- 2 tablespoons tomato paste
- 2 sprigs fresh thyme
- about 15 cherry tomatoes
- Cut the chicken tights into large strips (about 2.5 cm / 1-inch), pad dry and season with salt and pepper. In a large Dutch oven or heavy pot, heat 2 tablespoons olive oil over medium-high heat until hot and shimmering. Add chicken in a single layer (work in batches if necessary) and brown turning with tongs, about 5-8 minutes. Transfer the chicken to a bowl, make sure to leave as much of the oil in the pot as possible and set aside.
- You will have to work in batches: add 1 tablespoon olive oil, onion, garlic, eggplant, pepper, and mushrooms and cook, stirring with a wooden spoon to scrape brown bits from bottom of the pot, about 5 minutes per batch.
- Add the chicken with the juices, veggies, chicken broth, tomato paste, and thyme and cook 10 minutes uncovered. Add cherry tomatoes and cook for 10 more minutes until the sauce thickens.
- Taste and adjust seasoning if necessary. Serve the Provençal chicken goulash with rice, pasta, potatoes or just some good crusty baguette.