Alright. I'm definitely talked into applesauce. Next time I get some I'm going to do it. I had all intentions of making my chicken and biscuits for DH tonight. It is one of his favorite things that I cook for him. Well, my recipe calls for 4 carrots. When I was shopping yesterday I just knew I had a full bag of carrots in the fridge. When I went to start chopping today, there was only 1 carrot! I'm blaming it on some strange, spooky, Halloween-related incident instead of a brain malfunction on my part.
Anyway, here's my recipe for chicken and biscuits. It is adapted from one of Ina Garten's recipes. I use the chicken mixture for both chicken and biscuits and chicken pot pie. (Photo's from my now defunct blog.)
Chicken & Biscuits
2 medium-large onions, diced
4 carrots, diced
4 celery stalks, diced
1 heaping tablespoon fresh thyme, minced
1 stick of butter
4 heaping tablespoons all purpose flour
4 cups chicken stock
1 cup whole milk
2 tablespoons chicken bouillon
2 cups shredded, cooked chicken
1/4 teaspoon freshly grated nutmeg
dash cayenne pepper
dash smoked paprika
1 dried bay leaf
1/4 cup dry white wine
Salt and Freshly Ground Pepper to taste
1. Melt butter in a large, deep skillet or dutch oven over medium heat until bubbling. Add vegetables and stir to coat in butter. Salt vegetables and cook until softened, 15-20 minutes.
2. Stir in minced thyme. Sprinkle flour over vegetables and cook, stirring constantly, until flour is absorbed; 2 minutes.
3. Slowly stir in the chicken stock, little by little to avoid lumps. Continue stirring until all of the stock is added. If you have a few lumps, keep stirring. They'll loosen! Have faith! Once your mixture is smooth, stir in the milk.
4. Stir in the shredded chicken, chicken bouillon, nutmeg, cayenne pepper, smoked paprika, and the bay leaf. Bring the mixture to a simmer and cook, stirring occasionally, 10 minutes. Taste, and salt and pepper accordingly.
5. Turn the heat off under your pan and stir in the wine. Allow the mixture to cool for 1 hour and remove the bay leaf. Pour your chicken mixture into an oven safe baking dish.
6. Bake the chicken mixture without the biscuits on top 15 minutes in a 375 degree oven.
7. Meanwhile, prepare your biscuits.
Biscuit Topping (recipe from Epicurious)
3 cups Flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 1/2 sticks chilled butter
1 cup buttermilk
Put dry ingredients into the basin of a large food processor. Pulse several times to incorporate ingredients. Cut the butter into cubes and add to the dry ingredients. Pulse until a dry crumb is formed. Add the buttermilk and pulse just until the dough comes together. I often need a little more than 1 cup so drizzle in additional teaspoons if your dough won't come together.
Pour the dough out of the food processor onto a floured surface. Flour the top, and form into a circle or square. Cut apart square biscuits or use biscuit cutters to form round biscuits. Place on top of the chicken mixture and cook an additional 30-40 minutes or until the chicken mixture is bubbling and the biscuits are browned.
COOK'S NOTE: Bake this recipe on a baking sheet in case the chicken mixture bubbles over the sides of your baking dish! This will save you from a mess in the bottom of your oven!