Polish GoulashCook Time: 6 hours
Servings:4-6
Ingredients:
6 chicken legs (including thighs) (4-5 lbs.), bone in, skin on
6 + tbsp. olive oil
1 ring kielbasa, cut into 6 chunks
8 whole shallots, skin removed
1 head garlic, cloves separated and skins removed
4 large green bell peppers (core, stems and seeds removed), cut into large chunks
4-6 bay leaves
2 jars Grandpa Pete's Marinara Sauce
1 bunch fresh Italian parsley, leaves only
1-2 tbsp. espelette (similar to paprika)
up to 1 cup sour cream
Method:
Pour a small amount of olive oil into a slow cooker*, to just thinly cover the bottom. Tuck the chicken legs snugly onto the bottom of the slow cooker. Add kielbasa chunks. Tuck in the shallots, garlic cloves, green pepper and bay leaves. Pour Grandpa Pete's Marinara Sauce evenly over the top. Rinse the jar(s) with about 1/4 cup water and add it to the mixture. THE SAUCE WILL NOT FULLY COVER THE CONTENTS OF THE SLOW COOKER. You must leave room for the liquid that the vegetables will extrude.
Generously drizzle olive oil over the entire mixture. Evenly scatter the parsley leaves and then cover the cooker.
Cook on High for 4 hours. Remove the cover and gently submerge the parsley into the liquid. Sprinkle the espelette or paprika over the top and gently incorporate it into the accumulated liquid. Replace the cover and cook 2 hours more. Continue on High. When the mixture is actively bubbling, change the setting to Low but continue cooking for the remaining time. The complete cooking time is 6 hours. This preparation keeps beautifully on Low for as long as needed until served.
FINAL STEP: The goulash is ready to serve at this point. Should you desire to add the sour cream, do so just before serving. Stir in a small amount at a time to taste. This will give it a Hungarian touch. This dish is tasty with or without the sour cream, but completely different in personality.
*These quantities will fit one large (7 qt.) slow cooker or two medium ones (3-4 qt.). Complete slow cooker time is 6 hours. Alternatively, the dish can be prepared in a large stockpot on top of the stove, but that cooking time will be about 3 hours.