Chicken and Dumplings, Spanish Style

Chicken and Dumplings, Spanish Style
Chicken and Dumplings, Spanish Style form
Top Ate on Your Plate


  • 1 quart chicken stock
  • 2 pinches saffron (optional)
  • 2 tablespoons extra-virgin olive oil
  • 3/4 pound smoked turkey sausage, casings remove and chopped
  • 1 pound boneless, skinless chicken breasts, diced
  • 3/4 pound medium to large white mushrooms, quartered
  • 1 Vidalia onion, chopped
  • 3 large cloves garlic, grated
  • 1 bay leaf, fresh or dried
  • Salt 
  • 3 rounded tablespoons all-purpose flour
  • 1/3 to 1/2 cup dry Spanish red wine
  • mix to prepare 8 drop biscuits, prepared to package directions, (Bisquick recommended)
  • 1/4 cup finely chopped flat-leaf parsley
  • 1 teaspoon paprika


  1. In a small saucepan, combine the stock and saffron, bring to a boil over medium heat. Reduce the heat to low and simmer to allow the saffron to steep. Note: I have prepared this dish with and without the saffron. It can be prepared with just chicken stock.
  2. Heat olive oil over medium-high heat in a large saucepan. Add the sausage and brown for 2 minutes. Then add the chicken and lightly brown for about 3 minutes. Stir in the mushrooms, onions and garlic as you chop them and add the bay leaf and salt to taste. Put a lid on the pot and increase the heat to high for 5-7 minutes to soften the vegetables. Stir in the flour to coat all meat and vegetables. Add the wine and stir a minute more, then add the saffron broth.
  3. While vegetables soften, put the biscuit mix in a bowl and stir in the parsley and paprika. Add the liquids to package directions for the biscuits.
  4. Drop 8 small mounds of biscuit dough onto the surface of the chicken and sauce. Cover with tight fitting lid and cook for 7-8 minutes.
  5. Ladle into shallow serving bowls and serve.

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