SPANISH-STYLE CHICKEN AND DUMPLINGS

Steps:

• In small pot, combine stock and saffron. Bring to boil, then reduce heat and simmer to steep the saffron.
• In dutch oven with tight fitting lid, heat oil over medium-high heat. Add chorizo, render, brown 2 minutes, then add chicken and brown.
• Add onion, garlic and mushrooms as they are cut.
• Add bay leaf, thyme, salt and pepper.
• Put onlid, increase heat to high for 5 minutes to soften veggies.
• Stir in flour, add sherry, stir and add broth.
• Put buscut mix in bowl, add parsley and paprika.
• Add liquids called for by package.
• Stir and drop by spoonfuls onto chicken and broth.
• Cover tight with lid for 5 to 6 minutes until buscuts are done.
• Remove bay leaf and serve.