Marathon training day 1!
I started off this morning by sleeping in….until 4:30. Woohoo!
Seriously though, instead of a morning CrossFit workout, I’m meeting up with Carla after work and we’ll get our WOD on then! Then, tomorrow is our first Track Tuesday. Our workout is scheduled to be 3×1600 at a 7:00 pace with 400m rest. Okay, so Carla’s pace is supposed to be 6:51 and mine is a pokey 7:08 (remember that whole “different age group” business?) so 7:00 sounds like a good compromise for our first day. Compromise is good – maybe we’ll cry less. Haha!
So, I’ve been wanting to make this recipe for some time and it finally happened! I really wish I hadn’t waited so long because it was delicious! Basically a spicier take on the classic chicken and dumplings, this dish is high on flavor. If you’re not really a fan of the spicy, you could certainly use regular paprika or you could just do as my grandmother says – “pass the sour cream!” Verdict on this dish? My sailor said it’s the best chicken and dumplings he’s ever had. Win! Especially since it comes together quick enough for a weeknight meal thanks to store-bought chicken stock and boneless chicken thighs. Seriously, chicken and dumplings on your table in less than an hour. Don’t wait as long as I did to make this. You won’t regret it. I promise. 🙂
Chicken Goulash with Biscuit Dumplings
Makes 4 servings
2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
Salt and freshly ground pepper
1 1/2 cups all-purpose flour, plus more for dusting
5 tablespoons cold unsalted butter, cubed
2 tablespoons 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 garlic cloves, minced
2 tablespoons hot Hungarian paprika
3/4 teaspoon caraway seeds
1 teaspoon thyme leaves
1. Preheat the over to 425 degrees. Season the chicken with salt and pepper and dust lightly with flour. In a large deep skillet, melt 1 tablespoon butter with the olive oil. Add the chicken and cook over high heat, turning once, until browned, about 7 minutes. Using a slotted spoon, transfer the chicken to a plate.
2. Meanwhile, in a food processor, pulse the flour, baking powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse in the remaining 4 tablespoons of butter until the mixture resembles coarse meal. Whisk 1/2 cup of the stock with 1/2 cup of sour cream and drizzle over the dry ingredients, pulse until a dough forms.
3. Add the onion, bell pepper, and garlic to the skillet and cook over high heat, stirring occasionally, until softened, about 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 1/2 cup of sour cream and stir until smooth. Add the thyme leaves and bring to a boil.
4. Scoop twelve 3-tablespoon sized mounds of the biscuit dough over the chicken. Transfer the skillet to the oven and bake for 20 minutes, until the sauce is bubbling and the biscuits are cooked. Turn on the broiler and broil for 2 minutes, until the biscuits are golden. Serve the goulash in bowls, spooning the biscuits on top. Om nom nom!
Recipe from Food and Wine magazine, March 2008.