Hearty Chicken and Mushroom Goulash (Large Batch)

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

2.In a very large pot or Dutch oven, heat 3 tablespoons of olive oil over medium-high heat. Sear the chicken in 2-3 batches until golden brown. Do not overcrowd the pot. Remove the seared meat and set aside.

3.Add the remaining olive oil and the chopped onions to the same pot. Sauté over medium heat for about 5-7 minutes until soft and slightly caramelized.

4.Add the quartered mushrooms to the onions and cook over higher heat for 10-15 minutes, until all their liquid has been released and evaporated.

5.Stir in the chopped garlic, the remaining sweet paprika powder, the smoked paprika powder, and the ground cumin. Toast for 1 minute while stirring until fragrant.

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

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

8.Return all the seared chicken to the pot. Reduce the heat, cover the pot, and let the dish simmer for 30 minutes, ensuring the increased volume of chicken is cooked through.

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

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

11.Remove the dish from the heat and let it rest for 5-10 minutes before serving. Garnish with freshly chopped parsley. This pairs excellently with noodles, rice, or spaetzle.