Monday, October 13, 2008

Chicken and Biscuits

Seriously good comfort food and a wonderful one-dish meal.

1 Tbsp olive oil
1 small onion, sliced
1 large carrot, sliced
1 1/2 Tbsp chopped fresh parsley, 1 tsp dried
2 cups chicken broth
1 cup frozen peas
1 1/2 cups chopped cooked chicken
salt and pepper to taste
1 cup of milk whisked with
3 Tbsp sifted flour

Preheat oven to 400 degrees. Heat oil in a large saucepan. Add the onions and cook until just softened and transluscent. Now add carrots and cook until the carrot is just starting to cook. Add the parsley, broth, peas, cooked chicken and salt/pepper. Bring it all to a boil and simmer for about 5 minutes. Whisk flour and milk together (you can strain it if it is lumpy) and add to the pot. Bring back to a low boil, then simmer until it is thickened.

Biscuits (*as a short cut, you can use Bisquick and their biscuit recipe on the side of the box)
2 cups flour
1 Tbsp baking powder
1/4 tsp salt
1/4 cup cold butter or margarine cut into small chunks
3/4 cup cold milk

Stir the dry ingredients together and cut in the butter (you are going for coarse crumbs). Stir the milk in just until the whole thing is moistened. Knead it very lightly 2 or 3 times.

Pour the hot chicken into a casserole. Drop pieces of the biscuits on top of the stew. Bake in a 400 degree oven for about 20 minutes, until the biscuits are just starting to brown on top.

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