Due to complications with the COVID-19 pandemic, shipping times are extended! We appreciate your patience and understanding!

Cool Weather Chicken and Biscuits

 

The weather is crisping and cooling—time for some soul warming, comforting dishes just like this Chicken and Biscuits!

 

CHICKEN:

  • 4 Tbsp butter
  • 1 cup diced carrots
  • 1 small onion, diced
  • ¼  cup all-purpose flour
  • 2 teaspoons Simply Savory by Rachel Gem City Blend
  • pinch dried sage
  • 3 cups chicken stock
  • 2 lbs boneless skinless chicken breasts or thighs, cut into 1/2" pieces
  • 1 cup whole milk
  • 1 cup frozen peas
  • ½ cup shredded cheddar cheese

BISCUITS:

  • 4 Tbsp butter, divided
  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1 Tbsp sugar
  • 1 Tbsp garlic powder
  • 1 tsp kosher salt, divided
  • 1 cup whole milk
  • 1 cup freshly shredded parmesan cheese
  • ½  tsp dried parsley

INSTRUCTIONS

 

FOR THE CHICKEN:

  1. Preheat oven to 450 F degrees.  Melt butter in 4 qt braising pan or 12" oven safe skillet over MED-HIGH heat.  Add carrots and onion.  Cook until the onion is softened, 2-3 minutes, stirring occasionally.
  2. Sprinkle the flour, Gem City Blend, sage, salt and pepper (to taste) over the vegetables and stir to coat completely.  Cook for 1 minute to cook out the floury taste.
  3. Add the chicken stock, chicken pieces, milk and peas to the pan.  Bring to a boil, then reduce heat to simmer.  Cover the pan and cook 5 minutes.

BISCUITS:

  1. While chicken mixture is simmering, add 2 Tbsp of the butter to a large microwave safe mixing bowl.  Microwave 30 seconds, or until the butter is melted.  Add flour, baking powder, sugar, garlic powder, and ½  tsp kosher salt.  Stir until combined.  Pour in the milk and stir until the flour is all wet; do not overmix.  Fold in the cheese

PUT IT ALL TOGETHER:

  1. Uncover the pot and drop heaping spoonfuls of biscuits on top of the chicken stew.  Transfer to the oven and bake 10-12 minutes, until golden brown.
  2. Melt remaining 2 Tbsp butter in a small bowl. Add the remaining kosher salt and dried parsley.  Stir with a pastry brush.  Remove pan from oven and brush the biscuits with the melted butter mixture.


2 comments

  • comhFvNuGxQPRH

    MltFNBCpS
  • EFiusUJNpKLCVTq

    iuntklyhxofOpQLF

Leave a comment