Chicken and Dumplings, Spanish Style

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

Ingredients

• 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

Directions

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.