Chicken Goulash On A Sour Cream Crust

• 2 tablespoons olive oil
• 2 large red onions
• 500 g boneless chicken, diced
• 1 1/2 tablespoons paprika
• 2 tablespoons seasoned flour
• 1 tablespoon tomato paste
• 125 ml red wine
• 125 ml chicken stock
• 3 tablespoons plain yogurt
• Crust
• 125 g butter, softened
• 315 g sour cream
• 1 egg
• 185 g self raising flour
• 1 tablespoon parsley, chopped

1. Lightly saute the onions in 1 Tbsp of the oil until golden.
2. Meanwhile place the seasoned flour and paprika in a mixing bowl, add the chicken to coat. Remove the onions from the pan, Add the rest of the oil and saute the chicken for 2 - 3 minutes.
3. Return onions to the pan, add the tomato paste, wine and stock.
4. Bring to the boil and simmer for 6 - 7 minutes.
5. Remove pan from the heat and stir in the yoghurt. (This can be made in advance and stored in the refrigerator.) CRUST Place the butter, sour cream and egg into a bowl, mix to combine. Stir in the flour and parsley to form a soft dough.
6. Press the dough into a lightly greased casserole or flan dish, working it well up the sides to a thickness of 12 mm.
7. Spoon the filling, cover and bake at 180C for 35 minutes.
8. Uncover and bake for a further 10 minutes or until golden and crusty.

olive oil, red onions, paprika, flour, tomato paste, red wine, chicken, plain yogurt, crust, butter, sour cream, egg, flour, parsley

Taken from www.food.com/recipe/chicken-goulash-on-a-sour-cream-crust-160 (may not work)