Thursday, February 28, 2013

Chicken Goulash with Biscuit Dumplings

Earlier this week, I made a recipe from the latest Food & Wine magazine: Chicken Goulash with Biscuit Dumplings. Mine looks a little different than the magazine photo, but still tastes delicious. 

Chicken Goulash with Biscuit Dumplings

3 boneless skinless chicken breasts, cut into 2" chunks
1/2 tsp salt
1/4 tsp black pepper
1-1/2 c flour
5 Tbsp butter
2 Tbsp olive oil
2 tsp baking powder
2-1/2 c chicken stock (I used 2 c water with 2 tsp chicken boullion)
1 c sour cream
1 onion, diced
1 bell pepper, diced (I used half a dozen mini sweet peppers from Aldi)
2 garlic cloves ( I used 3)
1 stalk celery, diced (not in original recipe, but I added for more veggies)
2 Tbsp smoked paprika
3/4 tsp caraway seeds (didn't use this because I didn't have them, but probably wouldn't have used them if I did have them because I don't think the Hubs would like)
1 tsp thyme leaves

Preheat oven to 425. 

In a large (cast iron) skillet, melt 4 Tbsp of the butter and the olive oil. 

Add the chicken, turning a few times until golden and mostly cooked. 

In the meantime, mix the biscuit dough: flour, baking powder, salt, pepper, and cut in the butter with a pastry blender. (Or use a food processor like the original recipe says, if you don't mind cleaning it.)
Mix in 1/2 c sour cream and 1/2 c chicken stock until dough forms. 

Move the chicken to the edges of the skillet, and put the onion, peppers, celery and garlic in the center. Cook until tender, about 3-5 minutes. 

Stir in the spices, then the remaining chicken stock and sour cream, until smooth. Bring the skillet mixture to a boil. 

Scoop the biscuit dough in 3 Tbsp mounds on top of the chicken mixture. Move the skillet to the oven and bake 20 minutes. Then turn on the broiler for a couple minutes until the biscuits are golden. 

Would be better with more veggies. It felt like the dish was mostly chicken and biscuits. 

I make another version of chicken goulash (with gnocchi) that has mushrooms. This has a very similar flavor, and would probably be good with sliced fresh mushrooms. 

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