Chicken Goulash with Biscuit Dumplings

Chicken Goulash with Biscuit Dumplings
Staff Writer
FOOD & WINE Magazine

"Creamy chicken stew and biscuits baked together is the ideal meal in a pot. F&W’s Grace Parisi’s version is unforgettable: The gravy is boldly spiced, and the biscuits are unbelievably moist and tender thanks to chicken stock and sour cream in the batter."

— Food & Wine magazine; recipe contributed by Grace Parisi

4
Servings
1178
Calories Per Serving
Deliver Ingredients

Notes

Recipe adapted from the March 2013 issue of FOOD & WINE magazine

Ingredients

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

Directions

Preheat the oven to 425 degrees. Season the chicken with salt and pepper and dust lightly with flour. In a deep skillet, melt 1 tablespoon of the butter in the olive oil. Add the 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.

Meanwhile, in a food processor, pulse the 1 ½ cups of flour with the baking powder, ½  teaspoon of salt, and 1/4 teaspoon of pepper. Pulse in the remaining 4 tablespoons of butter until the mixture resembles coarse meal. Whisk ½  cup of the stock with ½ cup of the 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 cups of chicken stock and ½ cup of sour cream and stir until smooth. Add the thyme and bring to a boil.

Scoop twelve 3-tablespoon-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. Turn on the broiler and broil for about 2 minutes, until the biscuits are golden. Serve the goulash in bowls, spooning the biscuits on top.

Nutritional Facts

Total Fat
45g
64%
Sugar
26g
29%
Saturated Fat
19g
79%
Cholesterol
287mg
96%
Carbohydrate, by difference
89g
68%
Protein
102g
100%
Vitamin A, RAE
120µg
17%
Vitamin B-12
1µg
42%
Vitamin B-6
3mg
100%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
23µg
26%
Calcium, Ca
367mg
37%
Choline, total
418mg
98%
Fiber, total dietary
3g
12%
Fluoride, F
2µg
0%
Folate, total
195µg
49%
Iron, Fe
8mg
44%
Magnesium, Mg
178mg
56%
Manganese, Mn
1mg
56%
Niacin
36mg
100%
Pantothenic acid
5mg
100%
Phosphorus, P
950mg
100%
Riboflavin
2mg
100%
Selenium, Se
131µg
100%
Sodium, Na
30115mg
100%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
210g
8%
Zinc, Zn
3mg
38%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.