Monday, June 1, 2009

Chicken & Biscuits Bake

80. The traditional Chicken & Biscuits is fluffy biscuits split and placed on a plate, then topped with a chicken gravy. Some recipes include vegetables in the chicken gravy, some do not. Epicurious has a Chicken and Biscuits recipe that is great!

My slight variation of Chicken & Biscuits was easy, quick and tasted just as great.

Chicken & Biscuits Bake

1 Tblsp olive oil
2 Tblsp butter
2 large carrots, peeled and diced
1 cob of corn, uncooked, cut from cob
1 cup peas, frozen or fresh
2 shallots, chopped
salt and pepper
parsley, chopped
Place oil and butter in pan and heat. Add shallots and saute 3 minutes. Add the vegetables, stir and add the remaining seasonings. Cover and simmer till vegetables are just about cooked.
4 chicken breasts
3 cups chicken stock
small shallot, peel and leave whole
salt and pepper
1 Tblsp corn starch
½ cup cold water

Place chicken, shallot and chicken stock in a saucepan. Add salt and pepper. Bring chicken to a boil. Allow chicken to cook till tender. Remove chicken, cut or tear into pieces. Bring the stock back to a boil. Mix the corn starch and cold water in a small bowl. Pour slowly into the boiling stock till it thickens to a gravy consistency. Check for seasoning.
Mix chicken back into the gravy and discard the whole shallot. Combine the vegetables with the chicken and gravy and stir all together. Pour into a 9 x 13 baking dish.
Make a batch of your favorite biscuits. Here is my Biscuit recipe. Cut biscuits and place
on top of the chicken and vegetables.
Melt 4 Tablespoons of butter and brush over top of the biscuits and sprinkle lightly with nutmeg.
Bake in a 350º oven for approximately 25-30 minutes or till the biscuits are light brown on the edges. Serve extra gravy on the side.

"There are many wonderful things that will never be done if you do not do them."
~Charles D. Gill

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