Old Time Chicken and Biscuits |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Homey and old-fashioned, this comforting dish can be on the table in a flash, thanks to store-bought rotisserie chicken and biscuits made with self-rising flour. This is a modernized version of the recipe that was home cookin' to my Texas family. Ingredients:
2 cups self-rising flour |
3/8 cup cold unsalted butter, cut into 1/2-inch pieces |
1 cup whole milk |
all-purpose flour, for dusting |
1 medium onion, finely chopped |
1 1/2 carrots, finely chopped |
1 1/2 celery ribs, finely chopped |
1/4 teaspoon salt |
3/4 teaspoon black pepper |
3 tablespoons unsalted butter |
2 tablespoons all-purpose flour |
1 3/4 cups reduced-sodium chicken broth (14 fl oz) |
1/2 teaspoon chopped fresh thyme |
1/2 cup half-and-half |
3 cups chopped cooked chicken (from a 3- to 3 1/2-lb rotisserie chicken) |
1/2 teaspoon fresh lemon juice |
Directions:
1. Make Biscuits:.
2. Put oven rack in middle position and preheat oven to 450°F.
3. Blend together flour and butter in a bowl with a pastry blender or your fingertips until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Stir in milk with a fork just until a sticky dough forms.
4. Turn dough out onto a floured surface and gently knead 7 or 8 times, (Do not overwork, or biscuits will be tough).
5. Pat dough into a 9- by 6-inch rectangle on a lightly floured surface, then cut into 6 (3-inch) squares.
6. Arrange squares 1 inch apart on an ungreased baking sheet and bake until golden brown, 15 to 18 minutes.
7. Cool to warm on baking sheet on a rack.
8. Make Chicken In Gravy While Biscuits Bake:.
9. Cook onion, carrot, celery, salt, and pepper in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Sprinkle flour over vegetables and cook, stirring, 1 minute.
10. Stir in broth and thyme and bring to a boil, stirring, then boil over moderate heat, stirring occasionally, 2 minutes.
11. Add half-and-half and chicken to gravy and gently simmer until chicken is heated through, about 3 minutes.
12. Stir in lemon juice.
13. To Serve:.
14. Halve biscuits and put each bottom half in a shallow bowl.
15. Spoon chicken in gravy over biscuit bottoms and cover with biscuit tops.
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