Afternoon all! … yes, I’m loving the new puter 🙂
Deb, between the weather and the ‘crazies’ you work with, you sound like you’ve got your paws full!
EC, here is the chicken and biscuits recipe:
Chicken and Biscuits
Cook whole chicken in 2 quarts (8 cups) of water for 1 hour (I added 2 boullion cubes, a bunch of fresh thyme and one large smashed clove of garlic to the pot for the stock)
Remove chicken, let cool then debone & shred, drain stock set aside
½ cup diced celery
½ cup diced carrots
½ cup diced onion
½ cup mushrooms
½ cup diced red or yellow pepper
½ cup frozen peas
½ cup flour
½ stick butter (plus a little more if needed)
½ cup milk
1 tsp salt
½ tsp pepper
½ tsp garlic powder
½-1 tsp paprika
2 tlb. fresh herbs (I used thyme and parsley
1 roll refrigerated Grands’ (8) large buttermilk biscuits
In an oven safe (I use a le creuset) dutch oven (the same one you poached the chicken in), sauté the veggies in the butter until tender (about 15 min). Add the salt/pepper/garlic powder/paprika and stir well. Add the flour and stir with the veggies to make a roux….. cook for about 5 min. Then add the milk and stir to make a thick smooth paste……. Once the paste is smooth, incorporate the stock a cup at a time, about 4-5 cups total, stirring well between each addition, so as not to get lumps. Simmer this on low (uncovered) for about 30 min. so that the veggies cook well and the base reduces some. While this is simmering, debone and chop or shred your chicken. After 45 min, pre heat the oven to 400. Stir in the shredded chicken and fresh herbs and simmer uncovered for about 10 more min. Separate the biscuits and top the stew with the Grands biscuits ( in a single layer). Bake uncovered for 20 min. the biscuits at this point should be nice and brown. Bake covered for 18-20 more min. so that biscuits cook through. Ready to serve!!
If you don’t want to go to the trouble of making the roux, you can use 1 can of cream of chicken, 1 can cream of mushroom & 1/2 cup milk (only need a couple of table spoons of flour with this and about a cup of the stock) for the sauce …. I have done this when I’m in a time pinch, and it’ works well! I freeze the rest of the stock for future dishes …
… what I really like about this recipe, is that the biscuits get nice and brown, and then cook through when the top goes on ….. they come out purrfectly fluffy and delicious!