Other soup posts: French Onion with Braised Short Ribs, Apple Cheddar with Bacon, Silken Gazpacho.

I’m hitting the point in this theme week where my jumble of photos and recipes require a little more digging. I couldn’t for the life of me remember that this recipe came from a somewhat recent issue of Food & Wine. It’s an older recipe that was reprinted in a best-ever issue. I’ve been trying to jog my memory about it for months, which is why it’s been languishing in my photo archives since I made it in May. Mommy brain is real, and it never, ever goes away.

Anyway, the point is this was delicious enough to spend months hunting it down. Big flavor in less than an hour, which is pretty much all anyone can ask for in a weeknight dinner. We’re developing a bit of a dumpling obsession around here.

Chicken Goulash with Biscuit Topping (original recipe from Grace Parisi here)

2 pounds skinless, boneless chicken thighs, cut into 2-inch pieces (I once again used breasts here. One day I will swap out thighs and see if Adam even notices).
Salt
Freshly ground pepper
1 1/2 cups all-purpose flour, plus more for dusting
5 tablespoons cold unsalted butter, cut into tablespoons
2 tablespoons extra-virgin olive oil
2 teaspoons baking powder
2 1/2 cups chicken stock or low-sodium broth
1 cup sour cream
1 large white onion, finely chopped
1 red bell pepper, finely diced
2 garlic cloves, minced
2 tablespoons hot Hungarian paprika
3/4 teaspoon caraway seeds
1 teaspoon thyme leaves

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