Hearty Chicken and Mushroom Goulash with Mild Paprika Sauce (Increased Portion)

1.Season the chicken generously with salt, pepper, and half of the sweet paprika powder.

2.In a very large pot or Dutch oven, heat the olive oil over medium-high heat. Due to the quantity, brown the chicken in multiple batches until golden brown. Remove the seared meat from the pot and set aside.

3.Add the chopped onions to the same pot and sauté over medium heat for about 5-7 minutes until soft and slightly caramelized. Add a little more oil if needed.

4.Add the quartered mushrooms to the onions and cook over higher heat until they release their liquid and it fully evaporates. This takes about 10-15 minutes.

5.Add the chopped garlic, the remaining sweet paprika powder, the smoked paprika powder, and the cumin. Roast for 1 minute while stirring until the spices are fragrant.

6.Stir in the goulash paste and cook for 2 minutes to intensify the flavors.

7.Deglaze with the chicken broth, scraping up any brown bits from the bottom of the pot. Bring the sauce to a boil.

8.Return the seared chicken to the pot. Reduce the heat and let the dish simmer, covered, for 20-25 minutes, until the chicken is cooked through.

9.Stir in the heavy cream and crème fraîche, and bring the sauce back to a gentle simmer. Season with salt and pepper.

10.Slowly add the cornstarch slurry to the simmering sauce, stirring constantly until the desired thickness is achieved. Use only as much starch as necessary.

11.Remove the dish from the heat and let it rest for 5 minutes before serving. Serve topped with fresh chopped parsley. It pairs excellent with noodles, rice, or German Spätzle.