Description
Updated twist to goulash. Chicken thighs, in a paprika sauce, topped with buttermilk dumplings. Comfort food!
Ingredients
- 2 pounds Boneless, Skinless Chicken Thighs
- ½ cups Seasoned Flour (purchased Or Make Your Own)
- 1 Tablespoon Cold Unsalted Butter
- 2 Tablespoons Coconut Oil
- 1 Large Onion, Finely Chopped
- 1 Red Bell Pepper, Finely Diced
- 2 cloves Garlic, Minced
- 2 Tablespoons Hot Hungarian Paprika
- ¾ teaspoons Caraway Seeds
- 1 can (14 1/2 Oz. Size) Diced Tomatoes, Drained
- 2 cups Chicken Stock
- ½ cups Sour Cream
- 1 teaspoon Thyme Leaves
- Chopped Parsley For Garnish
- FOR THE BISCUITS:
- 1-½ cup Flour
- 2 teaspoons Baking Powder
- ½ teaspoons Salt
- ¼ teaspoons Pepper
- 4 Tablespoons Cold Unsalted Butter, Cubed Into Tablespoon Sized Pieces
- ¾ cups Buttermilk
Preparation
Preheat oven to 425ºF.
Season chicken with salt and pepper and dredge in seasoned flour. In a cast iron or deep ovenproof skillet, melt butter and coconut oil. Add chicken and cook over high heat, turning once, until browned on both sides, 7 minutes. Using a slotted spoon, transfer the chicken to a plate.
Add onion, bell pepper and garlic to the skillet and cook over medium high heat, stirring occasionally, until softened, 3 minutes. Return chicken to the skillet. Stir in paprika and caraway and cook for 30 seconds. Add diced tomatoes.
In a measuring cup, whisk chicken stock and sour cream until smooth. Add thyme and bring to a boil.
For the biscuits, in a food processor, pulse flour with baking powder, salt and pepper. Add butter and pulse until mixture resembles coarse meal. Pour buttermilk over the dry ingredients and pulse until a dough forms.
Scoop 3-tablespoon-size mounds of biscuit dough over the chicken. Transfer the skillet to the oven and bake for about 20 minutes until biscuits are golden brown. If need be, turn on the broiler and broil for about 2 minutes, to brown the biscuits.
Serve by placing chicken thighs into individual bowls, spooning the biscuits on top. Sprinkle with parsley if desired.
