Ingredients Jump to Instructions ↓

  1. 2 lbs skinless, boneless chicken thighs, cut into 2-inch pieces Salt and freshly ground pepper

  2. 1 1/2 C flour , plus more for dusting

  3. 5 T. cold unsalted butter , cubed

  4. 2 T. extra-virgin olive oil

  5. 2 t. baking powder

  6. 2 1/2 C chicken stock

  7. 1 C sour cream

  8. 1 large white onion , finely chopped

  9. 1 red bell pepper , finely diced

  10. 2 garlic cloves, minced

  11. 2 T. hot Hungarian paprika

  12. 3/4 t. caraway seeds

  13. 1 t. thyme leaves

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425°. Season chicken and dust with flour. In a large, deep skillet, melt 1 T. of butter in the olive oil. Add chicken and cook over high heat, turning once, until browned, about 7 minutes. Using a slotted spoon, transfer to a plate. Meanwhile, in a food processor, pulse the flour, baking powder, ½ t. of salt and ¼ t. of pepper. Pulse in remaining 4 T. of butter until the mixture resembles coarse meal. Whisk ½ cup of the stock with ½ cup of 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, about 3 minutes. Return the chicken to the skillet. Stir in the paprika and caraway and cook for 30 seconds. Add remaining 2 cups of chicken stock and ½ cup of sour cream and stir until smooth. Add the thyme leaves and bring to a boil. Scoop 12 3-tablespoon-size mounds of biscuit dough over the chicken. Transfer skillet to the oven and bake for 20 minutes, until sauce is bubbling and biscuits are cooked. Turn on the broiler and broil for 2 minutes, until the biscuits are golden. Serve in bowls, spooning the biscuits on top.


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