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Chicken goulash with biscuit dumplings

March 20, 2013 by Mary Frances 14 Comments

Chicken goulash with biscuit topping in a white bowl.

If you want to make something so fulfilling, creamy, and dreamy, make this dish. The flour coating of the chicken, which I normally don’t do (too fattening) and the sour cream in the dough and the sauce (also fattening) makes this so rich and satisfying. Combine all that softness with the crispness of the biscuits and the spiciness of the sauce — so so good.

This is more of a weekend dinner as it’s a bit more time consuming. And with another possible snow storm on the way, this is perfect cold weather food. You know you made a good dinner when your husband rolls over in bed the next morning and the first thing he says is, “That was a damn good dinner last night!”

Alright!

So here you go – this recipe is based on a recipe from Food and Wine magazine, but I have altered it. Their recipe calls for 2 tbs. of hot paprika. Well I made it like that the first time and we were all oozing sweat from the top of our heads!! I thought for sure it must be a typo but apparently not, as they just reprinted it as a favorite recipe in the recent March issue. Along with that, I have made other changes as well. Don’t be frightened by the dough – it’s really easy. Enjoy!

CHICKEN GOULASH WITH BISCUIT DUMPLINGS
– serves 4

2 lbs. skinless, boneless chicken thighs, (about 4 or 5) trimmed of all fat
Salt
Freshly ground pepper
1 1/2 cups all-purpose flour, plus more for dusting
5 tbs. cold unsalted butter, cut into tablespoons
2 tbs. extra-virgin olive oil
2 tsp. baking powder
2 1/2 cups homemade chicken stock or low-sodium broth
1 cup sour cream, divided
1 large yellow onion, chopped
1 red bell pepper, diced
4 garlic cloves, minced
1 tbs. hot Hungarian paprika
1 tbs. sweet paprika
3/4 tsp. caraway seeds
1 tsp. chopped fresh 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 tbs. of the butter in the olive oil. Add the chicken and cook over high heat, turning once, until browned on both sides, about 7 minutes. Using a slotted spoon, transfer the chicken to a plate.

Meanwhile, in a food processor, pulse the 1 1/2 cups of flour with the 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. Drizzle the 1/2 cup of the stock and the 1/2 cup of the sour cream 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 seeds and cook for 30 seconds. Add the remaining 2 cups of chicken stock and 1/2 cup of sour cream and stir until smooth. Sprinkle the thyme over everything 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.

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Filed Under: Dinner Tagged With: biscuits, caraway seeds, chicken goulash, chicken thighs, creamy dreamy dinners, Hungarian goulash with chicken, red peppers

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Comments

  1. Susan Chamlin says

    March 20, 2013 at 7:21 PM

    I have a question about putting skillet in a hot oven. Some of my skillets have ordinary handles and hope you can tell me what temperature is safe. Also a few are non-stick and are they safe too? Thanks

    Reply
    • Mary Frances says

      March 23, 2013 at 2:27 AM

      Non-stick are a-ok – coated handles are not, unfortunately. So great to see you!!!

      Reply
  2. johnnysenough hepburn says

    March 20, 2013 at 7:31 PM

    Everything about this is just great! Love the idea of those biscuit/dumplings with those ingredients. And the way this is cooked, my, my – it’s no surprise this was on your husbands mind the following day!

    Reply
    • Mary Frances says

      March 23, 2013 at 2:28 AM

      Well, it was nice but I would have liked some other things to be on my husband’s mind too…..!

      Reply
  3. William McLeod says

    March 20, 2013 at 9:08 PM

    Fat, schmat; this looks and sound delicious.

    Reply
    • Mary Frances says

      March 23, 2013 at 2:29 AM

      You’re right – you gotta give it up some times!!

      Reply
  4. yummychunklet says

    March 20, 2013 at 10:24 PM

    I want one of those biscuits now!

    Reply
    • Mary Frances says

      March 23, 2013 at 2:29 AM

      They were really really good!!

      Reply
  5. Lokness says

    March 21, 2013 at 11:43 AM

    Didn’t know what goulash is before. After googling it, I do now. Your goulash sounds very good. Hearty and comforting. I actually have a few mini biscuit in my freezer now. I will use them to make this dish. Thanks for sharing.

    Reply
    • Mary Frances says

      March 23, 2013 at 2:50 AM

      Great – but I would encourage you to make these easy biscuits – they are delish with the sour cream!

      Reply
  6. Maureen | Orgasmic Chef says

    March 21, 2013 at 10:17 PM

    The flavors in this would be joyful in my mouth today. I’m pleased you didn’t say “go to the store and buy a can of biscuits” because we don’t have such things in Australia. 🙂

    Reply
    • Mary Frances says

      March 23, 2013 at 2:30 AM

      And that’s a really good thing – can’t stand processed food!

      Reply
  7. afracooking says

    March 27, 2013 at 2:41 PM

    Perfect comfort food!

    Reply
  8. Mary Frances says

    April 8, 2013 at 5:21 PM

    Totally!!

    Reply

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