Wednesday, April 8, 2009

Chicken and Biscuits

Sometime last week, I needed to make something for dinner and I just wasn't inspired to make anything.  I was in a rush, was prepping for an audition, and didn't want to have to waste time making something extravagant.  Told DF I was going to make some kind of chicken and biscuit bake thing so I could stick it in the oven and warm up for the audition, and I think he almost jumped up and down and clapped his hands like a little boy!  He had mentioned a few days prior to this that he really liked c&b, and I guess it stuck in my head.

Thawed some chicken, looked at what was in the fridge for veggies, and this is what we got.

Chicken and Biscuits

2 chicken breasts, diced
1 medium onion, diced
2 medium carrots, diced
1 rib celery, diced
2 cloves garlic, minced
1 TB fresh thyme (1 tsp dried)
salt and pepper
3 c milk, cold, or mix of milk and stock
3 TB butter
3 TB flour

Oven: 375F
Oval 10" casserole dish (some kind of 3qt casserole dish)

Place a 3-4qt pot over medium heat and heat 1-2 TB olive oil  with the garlic.  When it starts to sizzle a little, add the onions, carrots, and celery and cook until softened, about 5 mins.  Add some salt and pepper (you should s&p each step, so add a little at a time).  Add the diced chicken, s&p again, and cook until you can't see any more raw spots.   Transfer this to a bowl or plate and set aside for now.

In the same pan, add the 3 TB of butter and wait until it stops foaming.  Sprinkle the 3 TB flour over this and whisk until it is combined.  Let it cook for about 1 min to cook out the raw flour flavour, and then slowly begin pouring in the cold milk (rule: hot rue, cold liquid, stir continuously = no lumps).  Add the milk slowly while you whisk rapidly so your mixture stays smooth.  After everything is smooth and mixed in, you can turn the heat up to med-high and let it come to a simmer, where it will thicken into your sauce.  S&P this as well.

After it has thickened, add the chicken and vegetables back into the pot with the thyme.  Stir it all together and turn the heat down to low while you prepare the biscuit mix.  When biscuit mix is ready, taste the chicken mixture to test s&p seasoning, adjust if necessary, then pour into greased casserole.  Dish biscuit mixture over the top, and bake in 375F oven for about 25mins, or until the biscuit topping is golden brown.  (I would recommend putting the casserole dish on top of a sheet pan, in case it drips over the side)

Buttermilk Biscuits

2 c. all purpose flour
1 tsp salt
3 tsp baking powder
1 c. cold buttermilk
1/4 c. shortening**

optional: 1/2 c. shredded cheese, or 1 TB dill, etc

**When measuring shortening, cover a dry measuring cup with plastic wrap and scoop it out.  Then just take the plastic wrap off and dump the shortening in the work bowl, and your measuring cup stays clean.  No more nasty greasy cup!

Oven: 375F
~8 ice cream scoop sized biscuits
1 bowl wonder

Put all the dry ingredients in a large bowl and stir to combine.  Add the shortening and cut in with a fork until pea sized crumbs remain.  Add any optional add-ins (for chicken and biscuits, I like to add 1 TB dill) and stir them in.  Pour the cold buttermilk over the top and stir the dough together.  Scoop with a disher onto a parchment sheet and bake ~15-18 mins, or until golden brown.

1 comment:

  1. How could a dish like this possibly go wrong? Absolutely delicious. She tasted the dill more than I did... pleasant and subtle.