Chicken goulash with potatoes
Published on 30 January 2026
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Slightly spicy drumstick goulash, more tender than breast, with polenta for cold days. Boning takes patience but is simple and worthwhile. Use gluten-free flour or starch for intolerance.
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Ingredients
INGREDIENTS FOR 5/6 PEOPLE
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Method
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I skin drumsticks, slit centrally and remove bones with a sharp knife.
I cut chunks.
I flour and shake excess.
I soften sliced onions in oil, covered.
I add chicken briefly and deglaze with wine.
I add paprika and chilli to taste.
Tomato sauce.
I stir and salt.
I add stock and cook around ten minutes.
I peel and dice potatoes, add, cover and cook about 20 minutes, stirring.
I check doneness and seasoning, add parsley for thick creamy sauce and serve soft polenta.
Exceptionally tender.
Original source: https://incucinaconlilly.com/2026/01/30/goulash-di-pollo-con-patate/