Chicken Goulash with Buttermilk Dumplings

Preheat oven to 425ºF.

Season chicken with salt and pepper and dredge in seasoned flour. In a cast iron or deep ovenproof skillet, melt butter and coconut oil. Add 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.


Add onion, bell pepper and garlic to the skillet and cook over medium high heat, stirring occasionally, until softened, 3 minutes. Return chicken to the skillet. Stir in paprika and caraway and cook for 30 seconds. Add diced tomatoes.

In a measuring cup, whisk chicken stock and sour cream until smooth. Add thyme and bring to a boil.

For the biscuits, in a food processor, pulse flour with baking powder, salt and pepper. Add butter and pulse until mixture resembles coarse meal. Pour buttermilk over the dry ingredients and pulse until a dough forms.



Scoop 3-tablespoon-size mounds of biscuit dough over the chicken. Transfer the skillet to the oven and bake for about 20 minutes until biscuits are golden brown. If need be, turn on the broiler and broil for about 2 minutes, to brown the biscuits.

Serve by placing chicken thighs into individual bowls, spooning the biscuits on top. Sprinkle with parsley if desired.