Chicken goulash with biscuit dumplings from Food & Wine Magazine, March 2013: Collectors 35th Anniversary Issue (page 64) by Grace Parisi

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Notes about this recipe

  • Rutabaga on October 16, 2016

    This was a big hit with my five-year-old. He probably appreciated the fact that I used only one tablespoon of sweet paprika instead of the two tablespoons of hot called for in the recipe. The flavor was mild, but still good, and the dumplings are incredibly tender. I also used chicken breasts instead of thighs, which were still good, but drier than the thighs would have been after baking in the oven.

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