One Pot, Many Plates.

I made a great dinner tonight. No. Seriously. Really good. Don't believe me? See this weird shot for yourself...


I found this recipe in Food & Wine magazine (March 2008) for Chicken Goulash with Biscuit Dumplings. The recipe seemed really straightforward, and we had almost everything required to make it, so I thought, why not?

Wow.

It was really rich, and one of the first times I have ever made anything from a magazine that had a sauce that looked as rich as the picture!



The sauce was really rich, the chicken was soft and tender, and the biscuits, well, were my first ever and pretty darn good. Now I know this probably doesn't seem like the most springtime meal, but I do think that this might constitute a do-over.

I halved the recipe and made a few changes... see below:

1 pound skinless boneless chicken thigh, cut into 1-inch pieces
salt/pepper
3/4 cup flour, plus more for dredging the chicken
2.5 tbspns cold butter
olive oil
1 tspn baking powder
1.25 cups of chicken stock
1/2 cup sour cream
1 onion diced mid-sized1/2 red bell pepper diced mid-sized
1 garlic glove, minced
1 tbspn Hungarian paprika
.5 tspn thyme

Preheat oven to 425. Season chicken and dredge in flour. Get a large skillet that can go in the oven and fry the chicken, turning only once so it gets good and brown. Put on a plate.

In a food processor (we have an amazing Braun hand-mixer and food processor), you mix the flour, baking powder, salt and pepper, then add the butter a little at a time, pulsing. Then you add in 1/4 cup of stock with 1/4 cup of sour cream that you've mixed in a little bowl.

You add the onion, bell pepper, and garlic to a skillet and the cook until soft. Return the chicken to the pan, stir in the paprika, war, then add remaining stock, 1/4 sour cream and stir until smooth. Add the thyme and bring to a boil.

Scoop the biscuit batter into little mounds on top of the chicken. Put in the oven and cook for 20 minutes. Put under broiler for 2 minutes and let them brown up. ENJOY!!!!

Honestly, this was absolutely amazing. I enjoyed it no end. And it's pretty fast, an easy clean-up, and so tasty, everyone will love you for it!!!