Chicken Goulash with Biscuit Dumplings

By carvalhohm

The chicken stock and sour cream both serve a dual purpose here: They moisten the biscuits and enrich the thick, luscious sauce.

Ingredients

• 2 pounds skinless, boneless chicken thighs, cut into 2-inch pieces
• Salt and freshly ground pepper
• 1 1/2 cups all-purpose flour, plus more for dusting
• 5 tablespoons cold unsalted butter, cubed
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons baking powder
• 2 1/2 cups chicken stock or low-sodium broth
• 1 cup sour cream
• 1 large white onion, finely chopped
• 1 red bell pepper, finely diced
• 2 garlic cloves, minced
• 2 tablespoons hot Hungarian paprika
• 3/4 teaspoon caraway seeds
• 1 teaspoon thyme leaves

Preparation

Step 1

1.Preheat oven to 425 degrees. Season chicken with salt and pepper and dust lightly with flour. In large, deep skillet, melt 1 tablespoon butter in olive oil. Add chicken and cook over high heat, turning once, until browned, about 7 minutes. Using slotted spoon, transfer chicken to plate.

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

3.Add onion, bell pepper, and garlic to skillet and cook over high heat, stirring occasionally, until softened, about 3 minutes. Return chicken to skillet. Stir in paprika and caraway and cook for 30 seconds. Add remaining 2 cups chicken stock and 1/2 cup sour cream and stir until smooth. Add thyme leaves and bring to boil.

4.Scoop twelve 3-tablespoon-size mounds of biscuit dough over chicken. Transfer skillet to oven and bake for 20 minutes, until sauce is bubbling and biscuits are cooked. Turn on broiler and broil for 2 minutes, until biscuits are golden. Serve goulash in bowls, spooning biscuits on top.