DEAR SOS: Cafe Cego's in Rolling Hills makes a wonderful chicken goulash. I have searched in vain for a recipe for this dish. Could you persuade Cego's to share its recipe? --RUTH
DEAR RUTH: Gerhard Moser of Cafe Cego's came through with a recipe and this advice: "Even when using the same recipe, the results can vary widely. For my recipe I think it is essential to have on hand good, fresh chicken stock. Commercial chicken base has too salty a taste." The chef serves the goulash with spaetzle, but fettuccine, says Moser, is a good substitute.
CAFE CEGO'S CHICKEN GOULASH 3 pounds yellow onions, thinly sliced 1/4 cup oil 4 pounds boneless chicken breasts and thighs, cut into chunks 1 tablespoon Spanish paprika 1 tablespoon sweet Hungarian paprika 1/2 teaspoon salt 1/2 teaspoon ground black pepper 6 cups chicken stock 5 bay leaves 1 teaspoon chopped thyme or dried thyme 1 tablespoon Worcestershire sauce 1 tablespoon cornstarch Water
Saute onions in about 2 tablespoons oil in heat-proof casserole until golden brown. Set casserole aside.
Heat skillet until very hot. Add remaining oil and chicken and cook on both sides until light brown in color. Add Spanish and Hungarian paprikas, salt and pepper. Add chicken stock. Remove from heat and add chicken mixture to onions in casserole.