Breakfast Sausage, Egg & Cheese Muffins

These moist, protein-packed, and full-flavored muffins are a wonderful savory breakfast. A full meal in a muffin! I love how they looked when they were sliced in half too. 🙂

This recipe was adapted from Martha Stewart Living, inspired by the legendary Rebel Within muffin from the San Francisco bakery Craftsman and Wolves. Next time, I would slightly increase the salt in the batter (as directed below). We also sprinkled the cut side of each egg with salt prior to serving.

Yield: 9 standard muffins

  • 11 large eggs, room temperature
  • 1/2 cup plus 1 teaspoon canola oil, divided, plus more for brushing (optional)
  • 8 ounces breakfast sausage or sweet Italian sausage, casings removed
  • 2 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon coarse salt, plus more for sprinkling
  • 1 tablespoon granulated sugar
  • 1/2 cup sour cream
  • 1/2 cup thinly sliced scallions, about 8 or 9)
  • 1 cup finely shredded Asiago cheese (4 ounces)
  1. Prepare an ice bath. Bring a large pot of water to a boil. Carefully add 9 eggs; boil 6 minutes. Transfer to ice bath until cool enough to handle, then carefully peel and transfer to a paper towel-lined plate.

  2. In a medium skillet, heat 1 teaspoon oil over medium-high. Add sausage and cook, stirring to break up, until browned, about 5 minutes. Transfer to a plate; let cool slightly. Chop into pea-size pieces.

  3. Preheat oven to 400 degrees, preferably on convection. Line 9 cups of a standard 12-cup muffin tin with baking cups, or lightly brush with oil.

  4. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar.

  5. In another bowl, whisk together remaining 1/2 cup oil, sour cream, 1/4 cup water, and remaining 2 eggs.

  6. Stir wet ingredients into dry until just combined.

  7. Fold in sausage, scallions, and 1/2 cup cheese. (Batter will be thick and dough-like.)

  8. Fill each prepared muffin cup with 2 tablespoons batter. (I used a small cookie scoop- 2 level scoops in each.) Nestle a cooked egg in each.

  9. For each cup, scoop 2 more tablespoons batter (or 2 cookie scoops) and flatten it slightly to form a disk. Cover egg with disk; gently press to seal.

  10. Sprinkle tops of each muffin with remaining 1/2 cup cheese.

  11. Bake until golden, about 22 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.

  12. Slice each muffin in half, sprinkle exposed egg with salt, as desired, and serve.

I’m bringing my “meal in a muffin” to share at Angie’s Fiesta Friday #168 this week, co-hosted by Petra @Food Eat Love and Lina @Lin’s Recipes. Enjoy!

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Chicken Stew with Biscuits

Chicken Stew with Biscuits or Chicken Pot Pie with Biscuits… whatever you want to call it- It’s classic comfort food. This version was the runner-up dish for our Valentine’s Day dinner this year. I suppose we had two Valentine’s day dinners (plus leftovers!). Lots of love in my house. ❤

This recipe was adapted from Barefoot Contessa Family Style by Ina Garten, via Barefoot Contessa.com. We ate it with a green salad. I modified the recipe to use rotisserie chicken meat, reduced the butter, and incorporated homemade turkey stock. I also steamed the carrots and heated the stock in the microwave and used a food processor to make the biscuit dough.

I made the stew and biscuit dough a day ahead and refrigerated them separately. The day I was ready to serve the dish, I warmed the stew for 1 hour at room temperature, re-heated in the oven for 30+ minutes, and then topped with the pre-cut raw biscuit dough and continued to bake for approximately one half hour. Perfect.

For the Stew:

  • 1 rotisserie chicken
  • coarse salt and freshly ground black pepper
  • 5 cups chicken or turkey stock, preferably homemade
  • 2 chicken bouillon cubes (I used Trader Joe’s liquid concentrate chicken broth.)
  • 8 tablespoons (1 stick) unsalted butter
  • 2 large yellow onions, chopped
  • 3/4 cup all-purpose flour
  • 1/4 cup heavy cream
  • 4 carrots, medium-diced (about 2 cups)
  • 1 10-ounce package frozen peas (2 cups)
  • 1 1/2 cups frozen pearl onions
  • 1/2 cup minced fresh parsley, optional

For the Biscuits:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon coarse salt
  • 1 teaspoon granulated sugar
  • 1/4 pound (1 stick) cold unsalted butter, diced
  • 3/4 cup half-and-half
  • 1/2 cup chopped fresh parsley, optional
  • 1 egg mixed with 1 tablespoon water, for egg wash
  1. Preheat the oven to 375 degrees, preferably on convection.
  2. Remove the chicken meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
  3. Steam the diced carrots with 2 tablespoons of water in the microwave for 2 minutes.
  4. In a microwave safe bowl, preferably with a spout, heat the chicken stock in the microwave until hot. Remove and incorporate the concentrated stock. (Alternatively, the stock can be warmed in a separate pot on the stove.)
  5. In a large pot or Dutch oven (I used enameled cast iron), melt the butter and sauté the onions over medium-low heat for 10 to 15 minutes, until translucent.
  6. Add the flour and cook over low heat, stirring constantly, for 2 minutes.
  7. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick.
  8. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream.
  9. Add the cubed chicken, carrots, peas, onions, and parsley, if using. Mix well. Taste and adjust the seasoning, as needed.
  10. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper.
  11. Bake for 15 minutes.
  12. Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of a food processor or an electric mixer fitted with the paddle attachment.
  13. Add the butter and pulse (or mix on low-speed) until the butter is the size of peas. Add the half-and-half and pulse (or combine on low-speed) until the dough just comes together. Mix in the parsley, if using.
  14. Dump the dough out on a well-floured piece of parchment-paper. Using your hands, pat out to 3/8 inch thick. Cut out twelve circles with a 2-1/2 inch round cutter. Only re-form the dough once.
  15. Remove the stew from the oven and arrange the biscuits on top of the filling.
  16. Brush them with egg wash, and return the dish to the oven.
  17. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.

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Extra-Crispy Birthday Fried Chicken with Biscuits & Milk Gravy

Every spring, along with my husband’s special (made to order!) birthday dinner, I like to share part of the springtime experience at my house. In the past, I’ve complained about the goose families (with their beautiful goslings…) and the ducks who’ve seemed to chase them away. The new development this year is that my son (and husband) have been chasing the geese away with a drone!

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The house finches returned but have moved their nest from our entrance column to the top of our propane gas tank! BUT… The extraordinary event this year was that we have had frequent visits from a very special Night Heron. What fun!

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Well, onto the food. My husband has had little variation in his birthday dinner menu request for the past several years. Although I did repeat my caesar salad and vanilla bean cheesecake recipes (his true favorites), I spiced up the celebration by trying new fried chicken and biscuit recipes. This year, he asked for double fried chicken. After researching, I realized that this really means double battered fried chicken, not literally double fried. It had the most amazing crispy and thick crust with just the right amount of spice. The birthday boy loved it! We ate leftovers for days and never tired of it. Absolutely delicious. (He may even want it again for Father’s Day!)

The chicken recipe was adapted from Bon Appetit, contributed by Claire Saffitz. It did seem like a labor intensive recipe, and required planning in advance, but the chilling and resting times involved helped the breading adhere to the chicken meat. I doubled the recipe and pan-fried (instead of deep-frying) the chicken in Ukrainian sunflower oil. I also omitted the bourbon and used Sriracha instead of Frank’s hot sauce in the batter.

I served this indulgent meal with a side of creamy macaroni and cheese and with our new “Happy Birthday” fork! 🙂

I’m bringing this special birthday meal to share with my friends at Fiesta Friday #123 this week co-hosted by Margy @ La Petite Casserole and Linda @ La Petite Paniere. Enjoy!

Yield: Serves 8

For the Chicken:

  • 4 tsp coarse salt
  • 2 tsp light brown sugar
  • 2 tsp baking powder
  • 10 skinless, boneless chicken thighs

For the Assembly:

  • 3 cups all-purpose flour
  • 2/3 cup cornstarch
  • 2 T garlic powder
  • 2 T onion powder
  • 2 T paprika
  • 4 tsp cayenne pepper
  • 4 T coarse salt, plus more
  • 2 large eggs, beaten to blend
  • 2 cups buttermilk
  • 4 T bourbon (optional)(I omitted it)
  • 6 T hot sauce (such as Sriracha or Frank’s); plus more for serving (optional)
  • 2-3 cups sunflower, peanut or other vegetable oil, for frying

Prepare the Chicken:

  1. Trim chicken and dry on paper towels.
  2. Mix salt, sugar, and baking powder in a small bowl. Season chicken all over with salt mixture (you may not need all of it).
  3. Chill uncovered on a wire rack set inside a rimmed baking sheet, at least 2 hours and up to 1 day. (I let it sit for about 12 hours.)

Assemble the Chicken:

  1. Whisk flour, cornstarch, garlic powder, onion powder, paprika, cayenne, and 4 T salt in a medium bowl.
  2. Whisk egg, buttermilk, bourbon (if using), and 3 T hot sauce in another medium bowl.
  3. Working with 1 piece at a time, dredge chicken in flour mixture, turning to coat and packing into crevices. Shake to remove excess; return to rack.
  4. Pour 6 T buttermilk mixture into flour mixture and work in with your fingers.
  5. Dip chicken into remaining buttermilk mixture, allow excess to drip off, then pack moistened flour mixture firmly onto chicken. Gently shake off excess; return to rack. Chill at least 30 minutes and up to 12 hours.
  6. Pour oil into a 12-inch cast iron skillet, about 1/2-inch deep. Heat over medium-high until a deep fry thermometer registers 350°. (I was diligent about maintaining the temperature throughout the cooking process.)
  7. Working in batches, fry two chicken thighs at a time, turning often and adjusting heat to maintain temperature, until deep golden brown, about 6 minutes per batch.
  8. Transfer to a wire rack set over paper towels to drain.

For the Biscuits:

This simple biscuit recipe is unlike any other I’ve made in the past. The dough is prepared and then rests at room temperature for 30 minutes. The result was wonderful! This recipe was adapted from The New York Times, contributed by Sam Sifton.

Yield: Serves 8   Time: 1 hour

  • 2 cups all-purpose flour, plus more for dusting
  • 2 T baking powder
  • 1 scant T sugar
  • 1 tsp coarse salt
  • 5 T cold, unsalted butter, preferably European style
  • 1 cup whole milk
  1. Preheat oven to 425 degrees, preferably on convection.
  2. Pulse flour, baking powder, sugar and salt in the bowl of a food processor (or whisk to combine in a large bowl).
  3. Cut butter into pats and add to flour, then pulse 5 or 6 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a fork or a pastry cutter.)
  4. Return dough to bowl, add milk and stir with a fork until it forms a rough ball.
  5. Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and gently pat it down again. Repeat.
  6. Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes.
  7. Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches.
  8. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.
  9. Place biscuits on a parchment-lined cookie sheet and bake until golden brown, approximately 10 to 15 minutes.

For the Milk Gravy (recipe adapted from The Pioneer Woman):

  • 3 T fried chicken pan drippings
  • 2-3 T all-purpose flour
  • 1-2 cups milk (I used 1 percent)
  • coarse salt and freshly ground black pepper
  1. In a small skillet over medium-low heat, add pan drippings and flour. Whisk immediately. It should be smooth.
  2. Keep stirring until the mixture begins to brown, 2-3 minutes, scraping the bottom of the pan.
  3. Whisk in 1 cup of milk. Cook until desired thickness is achieved- adding more milk if desired.
  4. Season with salt and pepper.
  5. Cut biscuits in half and pour gravy over the top to serve.

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Buttermilk Biscuits

These wonderfully flaky biscuits are such a classic and simple indulgence. They make any meal just a little bit more special. 🙂 We ate them warm from the oven with Classic Split Pea Soup.

This recipe is from Everyday Food. I cut the recipe in half and reduced the baking time for a convection oven. Perfect!

Yield: About 12 biscuits

  • 2 cups all-purpose flour (spooned and leveled), plus more for rolling and cutting
  • 1 T baking powder
  • 1/2 tsp baking soda
  • 1 T sugar
  • 1 tsp coarse salt
  • 1/2 cup (1 stick) unsalted butter, cold, cut into bits, plus 2 T melted
  • 3/4 cups low-fat buttermilk
  1. Preheat oven to 450 degrees, preferably on convection.
  2. In a food processor, pulse flour, baking powder, baking soda, sugar, and salt to combine.
  3. Add cold butter; pulse until mixture is the texture of coarse meal, with a few pea-size pieces of butter remaining.
  4. Add buttermilk; pulse just until dough is moistened, 2 to 3 times.
  5. Turn dough onto a lightly floured work surface; knead just to combine (do not overwork). (I placed the dough on a sheet of parchment paper to reduce the mess.)
  6. Pat with hands to a 3/4-inch thickness. Cut out rounds with a floured 2 1/2-inch round biscuit cutter. (Re-roll scraps only once.)
  7. Transfer to a parchment paper-lined baking sheet, 1 1/2 inches apart.
  8. Brush top of rounds with melted butter. Bake until biscuits are puffed and golden, 10 minutes on convection or up to 12 to 15 minutes in a standard oven. Serve warm or at room temperature.

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Whole Wheat Blueberry Scones

These just might be the best scones I’ve ever made. Maybe I just forgot how much I love scones because I don’t have them very often. Maybe it’s because I made them with my HUGE CSA blueberries. These were really really delicious. We ate them warm from the oven with fresh blueberries, nectarines & pluots on the side.

This recipe is from Smitten Kitchen’s Very Blueberry Scones. Fabulous!

Yield: 8 scones

  • 1 cup (125 grams) all-purpose flour
  • 1 cup (120 grams) whole wheat flour
  • Zest of 1 lemon, finely grated
  • 3 tablespoons raw (turbinado) or light brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon coarse or kosher salt
  • 5 tablespoons cold unsalted butter, cut into small bits
  • 1 cup fresh blueberries
  • 2/3 cup (150 ml) milk, whole is best here
  • 1 large egg, beaten
  • 1 tablespoon raw (tubinado) or other coarse sugar for finishing

  1. Heat oven to 400°F convection. Line a large baking sheet with parchment paper.
  2. In a large bowl, combine flours, zest, sugar, baking powder and salt.
  3. Add cold butter and work into the flour mixture until the biggest pieces are the size of small peas with either your fingertips or a pastry blender.
  4. Stir in blueberries, then milk, mixing only until large clumps form. Use your hands to reach inside the bowl and gently (so gently) combine the mixture into one mass. The more you knead, the wetter the dough will get as the blueberries break up, so work quickly and knead only a few times. (I mixed it just until it came together- I think it keeps the scones more tender.)
  5. Transfer dough to a well-floured counter and pat into a roughly 1-inch tall disc. Cut into 8 wedges, do not fret if the blueberries are now making a mess of the dough; it will all work out in the oven.
  6. Transfer wedges to prepared baking sheet, spacing them apart. Brush the tops of each with egg, then sprinkle with coarse sugar.
  7. Bake for 15 to 17 minutes, until scones are golden brown on top. Serve warm. I find most scones to be best the first day, but they can be eaten on day two, gently rewarmed in the oven before eating.

Note: If freezing: Scones can be frozen unbaked. Hold any egg wash until ready to bake. Simply spread the wedges on a baking sheet and chill until frozen solid and will no longer stick to each other, and pack tightly into a freezer bag. You can bake them right from the freezer; you’ll only need 2 to 4 minutes extra baking time.

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Coke-Brined Fried Chicken with Biscuits & Gravy

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Springtime brings the obvious pleasures of green grass, flowers, fresh air, eating outside, etc. But every year at my house, we also have a little house finch who builds her nest (with her significant other) next to our door. She sits there so sweetly. She sings. She drives our cat crazy! 🙂

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We also usually struggle with Canadian geese all over our lawn… but this year our yard has been claimed by a duck couple.  They walk side by side in conversation completely fearless of the real homeowners! They swim side by side on our pool cover. Such a nice change from the geese. I am assuming we will be welcoming ducklings soon. 🙂

Another springtime event in my world is my husband’s birthday dinner. It requires a lot of thought (on his part), a lot of cooking (on my part), and usually a lot of indulgence. This year was no exception! But, I am going to have to tell you that it was really really good.

My husband grew up in Charleston, South Carolina and has a real love for southern food. It’s just hearty and comforting – and good. 🙂 After he decided on his wish list menu, I searched far and wide for the perfect fried chicken recipe. This Coke-brined version was adapted from Willie Mae’s Scotch House in New Orleans, Louisiana by way of John Currence of City Grocery in Oxford, Mississippi via the New York Times, contributed by Sam Sifton. (Credit needs to be paid when credit is due!) The Coke tenderizes the meat but also results in deep-mahogany brown, sweet, super-moist chicken. I modified the recipe to use boneless, skinless chicken thighs- of course! Delicious- and the leftovers were wonderful cold as well.

My husband’s wish list menu also included biscuits and gravy, macaroni and cheese (a side dish in the South!), caesar salad (yes- there was actually something green), and vanilla bean birthday cheesecake. (I mentioned it was an indulgent meal, right?) I made the fabulous giant biscuits I had made in the past for Fried Chicken Biscuits. Why mess with perfection? The milk gravy recipe was adapted from The Pioneer Woman.com. Yum!

This dish is the “grand finale” of my chicken thigh “festival”!! (for now, anyway…) Happy Birthday, Mr. Brookcook! 🙂

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Yield: Serves 6 to 8

For the Coke-Brined Fried Chicken:

For the Brine:

  • 5 cups Coca-Cola (I used 3 12-oz cans)
  • 1 tablespoon coarse salt
  • 10 sprigs fresh thyme
  • 4 cloves garlic, peeled and sliced
  • 4 teaspoons mild hot sauce like Sriracha, Crystal, Texas Pete or Cholula
  • 10 to 15 boneless skinless chicken thighs

For the Seasoned Flour:

  • 3 cups all-purpose flour
  • 1 tablespoon kosher salt
  • 2 teaspoons ground black pepper
  • 2 teaspoons smoked Spanish paprika
  • 1 ½ teaspoons garlic powder
  • 1 ½ teaspoons onion powder
  • 1 teaspoon cayenne pepper

For Frying:

  • 3 cups peanut oil
  • 1 cup lard, optional, or replace with peanut oil

For Serving:

  • Hot sauce, optional
  1. Make the brine: Combine cola, salt, thyme, garlic and hot sauce in a large glass bowl and stir until the salt has dissolved. Add the chicken thighs, cover and refrigerate 3 to 5 hours. (Longer will break down the meat.)
  2. Make the seasoned flour: In a wide, shallow bowl or pan, combine the flour, salt, pepper, paprika, garlic powder, onion powder and cayenne.
  3. Heat oven to 350 degrees. Put the peanut oil in a large heavy-bottom pot or Dutch oven over medium heat until it reaches 375 degrees on a candy thermometer. While the oil heats, remove the chicken from the brine and pat dry. (I did this in batches.)
  4. Dredge the thighs in the flour and shake to remove excess.
  5. Working in batches of 2 or 3 at a time, carefully lower thighs with tongs into the hot oil. The oil temperature will plummet when the cold chicken goes into the pan; turn up the heat and carefully monitor the temperature. Cook for approximately 3 minutes on one side, 3 minutes on the other, and then a final 2 minutes on the first side. Remove to a wire rack over a paper towel-lined baking sheet to drain.
  6. The juices should run clear when the chicken is poked with a knife. If necessary, transfer the browned chicken to a baking sheet and bake until the internal temperature reaches 180 degrees on a instant-read thermometer. Serve hot or at room temperature with hot sauce, biscuits, and gravy, as desired.

For the Biscuits:

  • 1 1/2 teaspoons baking powder
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon sugar
  • 1/8 teaspoon baking soda
  • 2 3/4 cups all-purpose flour, plus more
  • 3/4 cups (1 1/2 sticks) chilled unsalted butter, cut into pieces
  • 3/4 cups chilled buttermilk
  • 1 large egg, beaten to blend
  1. Preheat oven to 375°. Pulse baking powder, salt, sugar, baking soda, and flour in a food processor. Add butter and pulse until the texture of coarse meal with a few pea-size pieces of butter remaining.
  2. Transfer mixture to a large bowl. Mix in buttermilk with a fork, then gently knead just until a shaggy dough comes together.
  3. Pat out dough on a lightly floured surface until 1¼” thick. Cut out biscuits with a 3” biscuit cutter, rerolling scraps once.
  4. Place biscuits on a parchment-lined baking sheet and brush tops with egg. Bake until golden brown, 20-25 minutes (on convection) or up to 30–35 minutes.

For the Milk Gravy:

  • 3 T fried chicken pan drippings
  • 2-3 T all-purpose flour
  • 1-2 cups milk (I used 1 percent)
  • coarse salt and freshly ground black pepper
  1. In a small skillet over medium-low heat, add pan drippings and flour. Whisk immediately. It should be smooth.
  2. Keep stirring until the mixture begins to brown, 2-3 minutes, scraping the bottom of the pan.
  3. Whisk in 1 cup of milk. Cook until desired thickness is achieved- adding more milk if desired.
  4. Season with salt and pepper.
  5. Cut biscuits in half and pour gravy over the top to serve.

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Chicken Goulash with Biscuit Dumplings

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This dish was HOT. Super spicy. I was so excited to get my hands on both sweet and hot Hungarian paprika- and then even more excited to find a dish (Food & Wine Magazine’s “Best One-Pot Dish” no less) that incorporated hot paprika. Well, I don’t know if my paprika was just too fresh…

I am a fan of spicy food, but my family had to slather this spicy gravy with sour cream in order to eat it. :/ A lot of water was consumed as well. :/ I thought that the sour cream in both the sauce and the biscuits would temper the heat- or by eating each bite along with part of a fabulously moist and tender biscuit would be enough…

BUT- after saying all of that- this dish was so wonderful it definitely deserves to be made again. Smell- AMAZING. Biscuits- AMAZING. I would modify the recipe by using 1 tablespoon of hot Hungarian paprika along with 1 tablespoon of sweet paprika next time. This recipe was adapted from a Food and Wine “staff-favorite” recipe, contributed by Grace Parisi.

Yield: Serves 4 to 6

  • 2 pounds skinless, boneless chicken thighs, cut into 2-inch pieces (I used 10 thighs)
  • coarse salt
  • freshly ground black pepper
  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 5 T cold unsalted butter, cut into tablespoons
  • 2 T extra-virgin olive oil
  • 2 tsp baking powder
  • 2 1/2 cups chicken stock
  • 1 cup sour cream (I used light)
  • 1 large yellow or white onion, finely chopped
  • 1 red bell pepper, finely diced
  • 4 garlic cloves, minced
  • 2 T hot Hungarian paprika (I would substitute 1 T sweet for half of the hot next time)
  • 3/4 tsp caraway seeds
  • 1/2 tsp dry thyme or 1 tsp fresh thyme leaves
  1. Preheat the oven to 425°. Season the chicken with salt and pepper and dust lightly with flour.
  2. In a deep ovenproof skillet (I used enameled cast iron), melt 1 tablespoon of the butter in the olive oil. Add the chicken and cook over high heat, turning once, until browned on both sides, 7 minutes. Using a slotted spoon, transfer the chicken to a plate.
  3. 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.
  4. Whisk 1/2 cup of the stock with 1/2 cup of the sour cream and drizzle over the dry ingredients; pulse until a dough forms.
  5. Add the onion, bell pepper and garlic to the skillet and cook over high heat, stirring occasionally, until softened, 3 minutes.
  6. 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 and bring to a boil.
  7. 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. If biscuits are not golden, turn on the broiler and broil for about 2 minutes, until the biscuits are golden. (I omitted this step.)
  8. Serve the goulash in bowls, spooning the biscuits on top.

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