Chicken Goulash with Biscuit Dumplings
Recipe from Food & Wine

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


Yunhee Kim

by 12  people


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Servings: 4
Prep Time: 45 mins
Total Time: 45 mins
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Ingredients
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    2   pounds 
    skinless, boneless chicken thighs, cut into 2-inch pieces
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    Salt and freshly ground pepper
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    1 1/2  cups 
    all-purpose flour, plus more for dusting
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    5   tablespoons 
    cold unsalted butter, cubed
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    2   tablespoons 
    extra-virgin olive oil
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    2   teaspoons 
    baking powder
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    2 1/2  cups 
    chicken stock or low-sodium broth
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    1   cup 
    sour cream
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    1   
    large white onion, finely chopped
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    1   
    red bell pepper, finely diced
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    2   
    garlic cloves, minced
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    2   tablespoons 
    hot Hungarian paprika
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    3/4  teaspoon 
    caraway seeds
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    1   teaspoon 
    thyme leaves

Directions
1.
Preheat the oven to 425 degrees. Season the chicken with salt and pepper and dust lightly with flour. In a large, deep skillet, melt 1 tablespoon of the butter in the olive oil. Add the chicken and cook over high heat, turning once, until browned, about 7 minutes. Using a slotted spoon, transfer the chicken to a plate.
2.
Meanwhile, in a food processor, pulse the flour, baking powder, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Pulse in the remaining 4 tablespoons of butter until the mixture resembles coarse meal. Whisk 1/2 cup of the stock with 1/2 cup of the sour cream and drizzle over the dry ingredients; pulse until a dough forms.
3.
Add the onion, bell pepper, and garlic to the skillet and cook over high heat, stirring occasionally, until softened, about 3 minutes. Return the chicken to the skillet. Stir in the paprika and caraway and cook for 30 seconds. Add the remaining 2 cups of chicken stock and 1/2 cup of 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 cooked. Turn on the broiler and broil for 2 minutes, until the biscuits are golden. Serve the goulash in bowls, spooning the biscuits on top.
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