Spanish-style Chicken And Dumplings

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 quart chicken stock
• 2 pinches saffron
• 2 tablespoons olive oil
• 3/4 lb chorizo sausage, casings removed, chopped (lean)
• 1 lb chicken tenders, chopped
• 3/4 lb mixed mushrooms, quartered
• 1 medium onion, chopped
• 2 -3 garlic cloves, chopped
• 2 tablespoons fresh thyme
• 2 tablespoons flour
• 1 bay leaf
• salt and pepper
• 1/2 cup dry sherry
• 1 (8 ounce) box biscuit mix
• 1/4 cup flat leaf parsley, finely chopped
• 1 teaspoon paprika

Recipe

• 1 in small pot, combine stock and saffron. bring to boil, then reduce heat and simmer to steep the saffron.
• 2 in dutch oven with tight fitting lid, heat oil over medium-high heat. add chorizo, render, brown 2 minutes, then add chicken and brown.
• 3 add onion, garlic and mushrooms as they are cut.
• 4 add bay leaf, thyme, salt and pepper.
• 5 put onlid, increase heat to high for 5 minutes to soften veggies.
• 6 stir in flour, add sherry, stir and add broth.
• 7 put buscut mix in bowl, add parsley and paprika.
• 8 add liquids called for by package.
• 9 stir and drop by spoonfuls onto chicken and broth.
• 10 cover tight with lid for 5 to 6 minutes until buscuts are done.
• 11 remove bay leaf and serve.