Chicken Goulash

Chicken goulash is a famous Hungarian dish. Sweet Hungarian paprika is often used for this recipe. In addition, dumplings are a part of this dish when served. Traditional goulash is made with beef, pork, or veal because tough meat always provides the collagen necessary to make this dish thicken while cooking .I come up with a simple version of goulash made with chicken for a lighter taste, which will not loose any flavor of the original. Certainly, it will continue to please.
Ingredients:
2 lbs chicken parts (breasts and thighs with skin on)
1/4 cup flour
2 carrots, cut into 1 inch pieces
1 celery, cut into 1 inch pieces
1 cup white onions, chopped
2 cups button mushrooms, sliced (optimal)
2 cloves garlic, chopped
2 tsp salt
2 tsp pepper
2 tbs sweet paprika
2 tsp cayenne
1 can 14 oz. tomato purée
2 cups chicken broth
1 tbs parsley, chopped
1 bay leaf
1 tbs fresh thyme or 1 tsp dry thyme
2 tbs vinegar

Directions:
Season flour with salt and pepper. Dredge the chicken pieces through the seasoned flour.

 In a cast iron pan with hot oil, brown the chicken. Remove.

In the same pan, pour off all but 2 tbs of oil. Sauté' onions, garlic, sweet paprika, and cayenne until fragrant. Add carrots, celery, thyme and bay leaf. Continue to cook further for 10 minutes.

Bring the chicken back to the pan. Add tomato purée, chicken broth and mushrooms.

Lower the heat to a simmer. Partially cover the pan and cook for 30 minutes or until chicken cooks through.

 Remove the bay leaf. Season again with salt and pepper. Add vinegar. Sprinkle with chopped parsley. Serve with mashed potatoes or buttered pasta noodles