Chicken and Biscuits (from Gourmet Feb. 2007 issue) For biscuits, Ingredients: 2 cups self-rising flour, 3/4 stick (6 Tablespoons) cold, unsalted butter cut into 1/2 inch pieces, 1 cup whole milk {I used buttermilk}, and all purpose flour for dusting. Directions: Put rack in middle of oven and preheat to 450. Blend together flour and butter in bowl with pastry blender or fingertips {I cut it in with 2 knives} until mixture resembles course meal with some small (roughly pea size) butter lumps. Stir in milk with a fork just until a sticky dough forms. Turn dough out onto a floured surface and gently knead 7 or 8 times. (Do not overwork, or biscuits will be tough.) Pat dough into a 9 inch by 6 inch rectangle on a lightly floured surface, then cut into 6 (3 inch) squares. Arrange squares 1 inch apart on ungreased baking sheet and bake until golden brown, 15-18 minutes. Cool to warm on baking sheet on a rack. ---------------. **Make chicken in gravy while biscuits bake.**------------- Chicken in gravy ingredients: 1 medium onion, finely chopped, 1 carrot, finely chopped, 1 celery rib, 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.) {I used my broth from boiling the chicken.}, 1/2 teaspoon chopped fresh thyme, 1/2 cup half-and-half, 3 cups chopped cooked chicken (from a 3-3 1/2 lb. rotisserie chicken), and 1/2 teaspoon lemon juice. Directions: 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. Stir in broth and thyme and bring to a boil, stirring, then boil over moderate heat, stirring occasionally, 2 minutes. Add half-and-half and chicken to gravy and gently simmer until chicken is heated through, about 3 minutes. Stir in lemon juice. ______ To serve, halve biscuits horizontally and put each bottom half in a shallow bowl. Spoon chicken in gravy over biscuit bottoms and cover with biscuit tops. ***NOTE*** If a recipe calls for fresh thyme and instead of fresh thyme you use dried thyme, and this goes for any other spice - for that matter - use about a third of what is called for in the recipe.
Posted on: Tue, 24 Jun 2014 20:44:52 +0000
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