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1
Preheat the oven to 425.
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2
Season the chicken with salt and pepper and dust lightly with flour.
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3
In a deep ovenproof skillet, melt 1 tablespoon of the butter in the olive oil.
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4
Add the chicken and cook over high heat, turning once, until browned on both sides, 7 minutes.
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5
Using a slotted spoon, transfer the chicken to a plate.
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6
Meanwhile, in a food processor, pulse the 1 1/2 cups of flour with the baking powder, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
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7
Pulse in the remaining 4 tablespoons of butter until the mixture resembles coarse meal.
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8
Whisk 1/2 cup of the stock with 1/2 cup of the sour cream and drizzle over the dry ingredients; pulse until a dough forms.
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9
Add the onion, bell pepper and garlic to the skillet and cook over high heat, stirring occasionally, until softened, 3 minutes.
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10
Return the chicken to the skillet.
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11
Stir in the paprika and caraway and cook for 30 seconds.
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12
Add the remaining 2 cups of chicken stock and 1/2 cup of sour cream and stir until smooth.
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13
Add the thyme and bring to a boil.
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14
Scoop twelve 3-tablespoon-size mounds of biscuit dough over the chicken.
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15
Transfer the skillet to the oven and bake for about 20 minutes, until the sauce is bubbling and the biscuits are cooked.
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16
Turn on the broiler and broil for about 2 minutes, until the biscuits are golden.
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17
Serve the goulash in bowls, spooning the biscuits on top.
