Ingredients:
- 2 lbs boneless, skinless chicken thighs cut into 2-in pieces
- salt and pepper
- 1 1/2 c flour
- 5 TBSP cold unsalted butter, cut into tablespoons
- 2 TBSP EVOO
- 2 tsp baking powder
- 2 1/2 c chicken stock
- 1 c sour cream
- 1 large white onion, finely chopped
- 1 red bell pepper, finely diced
- 2 garlic cloves, minced
- 2 TBSP hot Hungarian paprika
- 3/4 tsp caraway seeds
- 1 tsp thyme leaves
Directions:
- Preheat the oven to 425.
- Season the chicken with salt and pepper and dust lightly with some flour.
- In a deep skillet, melt 1 TBSP 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.
- In a food processor, pulse the 1 1/2 c of flour with the baking powder, 1/2 tsp salt and 1/4 tsp pepper. Pulse in the remaining 4 TBSP of butter until the mixture resembles a coarse meal. Whisk 1/2 c of the stock with 1/2 c 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 c of chicken stock and 1/2 c of sour cream until smooth. Add the thyme and bring to a boil.
- Scoop twelve 3-TBSP-size mounds of biscuit dough over the chicken. Transfer the skillet to the overn and back for about 20 min, 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.