Spanish Style Chicken and Dumplings

Spanish-Style Chicken and Dumplings
Adapted from Rachel Ray

INGREDIENTS
4 cups chicken stock
2 pinches of saffron
2 tablespoons extra virgin olive oil
3/4 pound Spanish chorizo, casings remove and chopped or crumbled
1 pound boneless, skinless chicken thighs or breast tenders, diced
3/4 pound medium to large white mushrooms, quartered
1 medium onion, chopped
2-3 large cloves garlic, chopped
1 bay leaf, fresh or dried
Freshly ground black pepper
2 rounded tablespoons all-purpose flour
1/3-1/2 cup dry sherry or white wine
1 small box (8 oz) biscuit mix or mix to prepare 8 drop biscuits, prepared to package directions, such as Jiffy brand
1 teaspoon paprika

PREPARATION
In a small saucepot combine the stock and saffron and bring to a boil over medium heat. Reduce the heat to low and simmer to allow the saffron to steep.
In a large deep soup pot or Dutch oven, heat the EVOO over medium-high heat. Add the chorizo and render and brown for 2 minutes, then add the chicken and lightly brown. Stir in the mushrooms, onion and garlic as you chop them, then add the bay leaf and pepper. Put a lid on the pot and increase the heat to high for 5 minutes to soften the vegetables. Stir in the flour, add the sherry and stir a minute more, then add the saffron broth.
While the vegetables soften, put the biscuit mix in a bowl and stir in the parsley and paprika. Add the liquids, according to the package directions, for the biscuits.
Drop eight small mounds of biscuit dough onto the surface of the chicken and sauce. Cover with a tight- fitting lid and cook for 5-6 minutes.

Serve is shallow bowls.