Chicken Goulash With Biscuit Dumplings - cooking recipe

Ingredients

2 pounds skinless and boneless chicken thighs or breasts
salt and pepper
1.5 cups flour
5 tablespoons butter
2 tablespoons olive oil
2 teaspoons baking powder
2.5 cups chicken stock
1 cup sour cream
1 large white onion
1 red bell pepper
2 garlic cloves
2 tablespoons hot hungarian paprika
3/4 teaspoons caraway seeds
1 teasppoon thyme

Preparation

1. Preheat oven to 425F. Season chicken with salt and pepper and lightly dust with flour. In a large skillet melt 1 tablespoon butte with olive oil. Add the chicken and cook over high heat. Turning once until browned about 7 minuutes. Transfer chicken to a plate.

2. Meanwhile in a food processor pulse the flour, baking powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse the remaining 4 tablespoons of butter until coarse. Whisk 1/2 cup stock with 1/2 cup sour cream and drizzle over dry ingredients. Pulse until dough forms.

3. Add the onion bell pepper and garlic to the skillet until softened about 3 minutes. Return the chicken to the skillet. Stir in the paprika and caraway seeds and cook for 30 seconds. Add the remaining 2 cups of stock and 1/2 cup sour cream and stir until smooth. Add the thyme leaves and bring to a boil.

4. Scoop twelve 3 tablespoon size mounds of biscuit dough over the chicken. Transfer the skillet to the oven and bake for 20 minutes until the sauce is bubbling and the biscuits are golden (broil if necessary). Serve the goulash in bowls spooning the biscuits on top. Serve with chardonnay.