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chicken saffron evoo chorizo chicken onion thyme garlic bay leaf salt white mushrooms flour sherry frozen peas biscuit mix parsley paprika
Viewed: 13 - Published at: 3 years agoIngredients
- 1 quart chicken stock
- 2 pinches of saffron
- 2 tablespoons EVOO (extra-virgin olive oil)
- 3/4 pound chorizo, casing removed, chopped or crumbled
- 1 pound boneless skinless chicken thighs or breast tenders, diced
- 1 medium onion, chopped
- 2 tablespoons fresh thyme leaves
- 2 to 3 large garlic cloves, chopped
- 1 bay leaf, fresh or dried
- Salt and pepper
- 3/4 pound medium to large white mushrooms, quartered
- 2 rounded tablespoons all-purpose flour
- 1/3 to 1/2 cup dry sherry
- 1/2 cup frozen peas, defrosted
- 1 small box of biscuit mix, such as Jiffy, or measured mix for 8 drop biscuits (make to package directions)
- 1/4 cup finely chopped fresh flat-leaf parsley leaves
- 1 teaspoon paprika
Method
- In a small sauce pot, combine the stock and saffron, bring to a bubble, then reduce the heat and simmer over low heat to allow the saffron to steep.
- In a large deep skillet with a lid or a Dutch oven, heat the EVOO over medium-high heat.
- Add the chorizo, cook for 2 minutes to render some of the fat, then add the chicken and lightly brown.
- Add the onions, thyme, garlic, bay leaf, salt and pepper, and the mushrooms, softening the vegetables for 5 minutes.
- Sprinkle in the flour, stir, add the sherry, and stir for a minute more.
- Then throw in the peas and add the saffron broth to the pan.
- While the vegetables soften, place the biscuit mix in a bowl and stir in the parsley and paprika.
- Remove the bay leaf, then add the liquids, following the package directions.
- Drop 8 small mounds of biscuit dough onto the surface of the chicken and sauce, cover with a tight-fitting lid, and cook for 8 to 10 minutes.
- Serve in shallow bowls.
