Categories: Chicken, Main Dish, Rachael Ray

Ingredients

• 1 quart chicken stock
• 2 pinches saffron
• 2 tablespoons olive oil
• 3/4 lb chorizo sausage, casings removed, chopped (lean)
• 1 lb chicken tenders, chopped
• 3/4 lb mixed mushrooms, quartered
• 1 medium onion, chopped
• 2 -3 garlic cloves, chopped
• 2 tablespoons fresh thyme
• 2 tablespoons flour
• 1 bay leaf
• salt and pepper
• 1/2 cup dry sherry
• 1 (8 ounce) box biscuit mix
• 1/4 cup flat leaf parsley, finely chopped
• 1 teaspoon paprika

Directions

1. In small pot, combine stock and saffron. Bring to boil, then reduce heat and simmer to steep the saffron.

2. In dutch oven with tight fitting lid, heat oil over medium-high heat. Add chorizo, render, brown 2 minutes, then add chicken and brown.

3. Add onion, garlic and mushrooms as they are cut.

4. Add bay leaf, thyme, salt and pepper.

5. Put onlid, increase heat to high for 5 minutes to soften veggies.

6. Stir in flour, add sherry, stir and add broth.

7. Put buscut mix in bowl, add parsley and paprika.

8. Add liquids called for by package.

9. Stir and drop by spoonfuls onto chicken and broth.

10. Cover tight with lid for 5 to 6 minutes until buscuts are done.

11. Remove bay leaf and serve.

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