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One of my favorite dishes growing up was Hungarian Goulash. I LOVED the sauce, even if the tough little pieces of meat were rather off-putting. The sauce was not really spicy, but super creamy and just plain good. I work, so I don’t really have time to make rather complicated dishes during the week, especially if they involve meat or sauces that need a long time to cook. However, if a recipe can be quickly made in a pressure cooker, I’m golden. When I googled “pressure cooker chicken” one night as I was staring at 4 leg quarters, a really interesting recipe came up on Food.com (http://www.food.com/recipe/pressure-cooker-hungarian-chicken-170094)- Hungarian Chicken. I’ve never had goulash with chicken, but have to say it’s much better! The sauce really pairs well with chicken, there aren’t any complicated ingredients, and it’s a snap to make. Seriously, very easy, but good eats. The classics rarely disappoint. I’ve made a few changes from the inspirational recipe because I love to tinker. Mushrooms really add another layer of flavor and texture to the dish and the creme fraiche isn’t as assertive as the sour cream. Also I have also served this dish with “zoodles” (zucchini noodles) as well as cauliflower rice and it’s worked well both ways.
While I still have my “old fashioned” pressure cooker, I have to admit that I bought the famed InstantPot when it was on sale at Amazon over Black Friday. If you are queasy about using a pressure cooker, this one is really no different than an other kitchen gadget. Very, very easy to use.
This whole dish comes together in no time and makes a fantastic weeknight dinner.