Chicken Goulash with Biscuit Dumplings

Staff Writer
Chicken Goulash with Biscuit Dumplings
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
1014
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
  • 1 large white onion, finely chopped
  • 1 red bell pepper, finely diced
  • 2 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.

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.

Nutritional Facts

Total Fat
71g
100%
Sugar
5g
N/A
Saturated Fat
27g
100%
Cholesterol
290mg
97%
Protein
45g
90%
Carbs
48g
16%
Vitamin A
411µg
46%
Vitamin B12
2µg
27%
Vitamin B6
1mg
54%
Vitamin C
43mg
71%
Vitamin D
0.7µg
0.2%
Vitamin E
4mg
19%
Vitamin K
21µg
26%
Calcium
298mg
30%
Fiber
4g
18%
Folate (food)
49µg
N/A
Folate equivalent (total)
172µg
43%
Folic acid
72µg
N/A
Iron
5mg
30%
Magnesium
78mg
20%
Monounsaturated
27g
N/A
Niacin (B3)
14mg
70%
Phosphorus
743mg
100%
Polyunsaturated
10g
N/A
Potassium
836mg
24%
Riboflavin (B2)
0.8mg
44.2%
Sodium
1336mg
56%
Thiamin (B1)
0.6mg
40.5%
Trans
0.8g
N/A
Zinc
4mg
26%

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