3 chicken breast halves (about 1-1/2 pounds), skinned
3 chicken drumsticks (about 3/4 pound), skinned
3 chicken thighs (about 3/4 pound), skinned
4 bacon slices
1 cup diced onion
1 garlic clove, minced
1 cup diced green bell pepper
2 (14.5-ounce) cans diced Italian-style tomatoes, undrained
1/2 cup dry red wine
1-1/2 teaspoons Hungarian paprika
1/4 teaspoon salt
1/4 teaspoon dried tarragon
1/4 teaspoon pepper
Place chicken in a Dutch oven, and add water to cover. Bring to a boil; cover,
reduce heat, and simmer 45 minutes or until tender. Drain chicken in a colander
over a bowl; reserve 1 cup chicken broth. Remove chicken from bones, and shred
meat with 2 forks. Cover and chill.
Cook bacon in pan over medium-high heat until crisp; crumble and set aside.
Add onion and garlic to bacon drippings in pan, and sauté 7 minutes or until
lightly browned. Add the bell pepper and tomatoes, and cook over medium heat 30
minutes, stirring frequently. Stir in reserved chicken broth, wine, and
remaining ingredients, and bring to a boil. Partially cover tomato mixture,
reduce heat, and simmer 30 minutes. Add the shredded chicken; cook 15 minutes or
until thoroughly heated.
Ladle goulash into soup bowls, and sprinkle with crumbled bacon.
YIELD: 8 servings (serving size: 1 cup)
Estimated Total Time: 1 hour, 40 minutes