This one is from food and wine – and it’s a winner winner chicken dinner! I made a few changes – upped the spice and veggies. This can easily be doubled to serve a crowd.
1 lb boneless chicken thighs, cut into 2 inch pieces
Salt and pepper
1 1/2 c flour, plus more for dusting
5 TBSP cold unsalted butter, cut into pieces
2 TBSP olive oil
2 tsp baking powder
1 c fat-free sour cream
1 white onion, finely chopped
2 red bell pepper, finely diced
2 garlic cloves, minced
3 TBSP hot paprika
3/4 tsp caraway seeds
1 tsp thyme leaves
Preheat the oven to 425°. Season the chicken with salt and pepper and dust lightly with flour. In a deep skillet, melt 1 TBSPh of the butter in the olive oil. Add the chicken and cook over medium heat, turning once, until browned on both sides, 7 minutes. Using a slotted spoon, transfer the chicken to a plate.
Meanwhile, in a food processor, pulse the flour with the baking powder, 1/2 tsp of salt and 1/4 tsp of pepper. Pulse in the remaining 4 TBSP of butter until the mixture resembles coarse meal. Whisk 1/2 c stock with 1/2 c sour cream and drizzle over the dry ingredients; pulse until a dough forms.
Add the onion, bell pepper and garlic to the skillet and cook over high heat, stirring occasionally, until softened, 3 minutes. Return the chicken to the skillet. Stir in the paprika and caraway and cook for 30 seconds. Add the remaining 2 c stock and 1/2 c sour cream and stir until smooth. Add the thyme and bring to a boil.
Scoop 3 TBSP size mounds of biscuit dough over the chicken. Transfer the skillet to the oven and bake for about 20 minutes, until the sauce is bubbling and the biscuits are cooked. Serve the goulash in bowls, spooning the biscuits on top.
Serves 4 – 6.