Welcome Friends welcome back to the
kitchen I've got a a gumdrop cake going
in the oven
um that is in an episode that probably
came out a week ago maybe two weeks ago
tonight for supper I'm making one of
those dishes and I'm sure that a lot of
you out there have this the same sort of
thing you've got a dish that you make
every once in a while
and you'll love it and then you forget
about it and then you know a year goes
by or two years goes by and you think to
yourself why haven't I made that in so
long I really like it so the weather has
turned here it's getting colder and
every once in a while I used to make
this uh it's kind of a creamy chicken
pot pie with a biscuit topping so I'm
starting out by making the biscuit
topping and the biscuit topping gets
baked and then you put it on top you'll
see mere eight minutes you'll see what
I'm talking about so in this jug I've
got flour salt and and baking powder
and
uh this is this is whipping cream 35
cream so this is a take on a cream
biscuit when I first got this recipe and
first started making this recipe there
was sugar in it and you can add a couple
of teaspoons of sugar if you want to I
stopped at some point adding the sugar I
didn't think it needed it anymore and
it's it's really easy to mix this up
just a
don't add all of the cream off the top
mix in probably two-thirds of the cream
and then add it after you've got it sort
of mixed together
okay and it becomes too stiff to to mix
with a spoon so I'm going to put a
little bit of flour down on the bench
bring this out and I'm
I hesitate to say that I'm going to need
it but essentially what you're going to
do is is knead it just a little bit
until the
until it Smooths out and comes together
as a dough
of course you don't want to over mix it
you don't want to really introduce any
gluten you just kind of want to smooth
it out
and it really only takes you know two or
three turns there we go so
baking pan with a little bit of
parchment paper
and
smooth that out into a round
or you know round ish and then I just
take a pizza wheel
and I cut it
now my oven here has a cake baking in it
so it's a different temperature than the
biscuit needs to cook I've got the oven
inside preheated and I'm going to bake
it in there and then we'll get set up
here to make the stew
okay
biscuits are done and they're looking
really good so I'm just gonna sit them
there while we work on the rest of the
meal and the rest of the meal is
just a super super simple easy assembly
so I'm going to heat up this brazer and
while it's heating up I'll hit it with a
little bit of oil
now this cooktop heats up really quick
so that oil and pan is already hot I'm
gonna hit the pan with some chicken
[Music]
now I'm using chicken thighs I went to
the grocery store and as per usual
chicken thighs were the cheapest I
bought skin on bone in
I took the skin off took the bone out
put them in a container stuck them in
the fridge and they will come back in a
future episode as chicken stock I always
save the bones in the skin no matter
what I make we made um we made Italian
sausage a little while ago kept the
bones kept the skin some of the skin I
made into cracklins but I kept most of
the skin and the bones they're also in
the freezer and they'll come back soon
as a pork soup
so I just want to uh I just want to
Brown this chicken on the outside
kind of cook it three quarters of the
way through and get a little bit of
color on it
okay the chicken's done enough so I'm
gonna pull that out and just stick it in
a separate bowl for a moment
and in goes
some onion
[Music]
now this is the point I tell you
um
I would normally put a couple of ribs of
celery in here and I thought I had
celery in the fridge but apparently I
didn't so there's no celery in here
tonight
it'll be fine it'll be just fine and I
just want to fry these onions just until
they're translucent they don't have to
be cooked all the way through and you
don't need to really get any Browning on
them that's good
next in
I'm going to melt in a little bit of
butter
and once that butter is melted in
put in a couple spoonfuls of flour
just create a little bit of a rear
okay the roux is formed I've got a
little bit of white wine and I'm going
to deglaze the bottom of the pan
if you don't have white wine you don't
want to cook with white wine you don't
want to use white wine you don't want to
open a bottle of white wine just use the
chicken stock it'll be fine maybe add a
couple of teaspoons or a tablespoon of
vinegar just to bring a little bit of
acidity
okay and that wine evaporates off really
quickly so we're good to go to the next
thing
I've got some cauliflower and some
broccoli cut up
I've got maybe two and a half to three
cups of chicken stock
and bring that up to a simmer and stir
it until we get a nice thickening sauce
okay as that comes up to a simmer and
starts to thicken and you just keep
stirring it I'm going to add some pepper
pepper and salt to taste
for Grinder's empty okay I will add
pepper and salt to taste I've got some
thyme here
some dried thyme I'm going to put that
in okay A little bit of thyme
we'll try the pepper again
and a little bit of Summer Savory
because Summer Savory goes really well
with chicken
okay that's coming together nicely I
gave it a taste I didn't really need any
salt there's enough salt in the other
components I'm gonna put the chicken
back in
and don't worry at this point if your
gravy isn't thick enough I've got a
Berman a that I can thicken it up a
little bit I also want to add a little
bit of cream so I've got some
heavy cream 35 cream whipping cream I
want about a half a cup
there we go
put that cream in
and I think I do need a little bit of
bermine so
put in about a tablespoon
and we'll mix that in
so at this point I've added about two
tablespoons of birming a and Bermane if
you haven't heard me talk about it
before is butter Burr butter mayonnaise
means beaten in French
and so you're beating butter and flour
in equal parts together the butter coats
the flour in fat so that it doesn't
Clump but it brings the sauce together
gives a nice shine to the sauce but it
also thickens it because the flour
thickens it and for everybody worried
about
tasting the flour it's cooking it's
cooking in the sauce there's no uncooked
flour taste so we're pretty much there
so at this point I'm just going to add
some frozen veg I'm going to turn it
down to a simmer at the same time
and I've just got some frozen peas
frozen corn and frozen green beans mix
those in
put the lid on and just let it simmer
for about 10 minutes
okay this is smelling fantastic so I can
turn that off this is one of those
dishes where you know it could be thick
or thin you could make this way thicker
or you could leave it kind of sloppy
like I've left it here more soupy I kind
of like it this way other times I like
it thick who knows
hey Glenn hey friends so biscuits yeah
so oh and some kind of broth a creamy a
creamy chicken stew I mean a spoon
this started out we used to make this as
a like a chicken pot pie and I would put
the biscuit on top of the stew and I
love that and it has that little kind of
gooey chickeny bit on the bottom my
grandma used to do that but there's only
two of us at home then just I'll be
sorry you have to kind of yeah they get
kind of soggy so when you eat them
tomorrow for leftovers it's better just
to dip them tonight I can dip mine I'll
be okay but for a wonderful presentation
take the biscuit
drop it on top and take it to the table
your your guests will absolutely love it
just try first because you know biscuits
soup biscuits I know is it soup is it
stew
I don't know
[Music]
how hot is it always worried about how
hot it is
well not too bad what about
hmm
well that's dewy goodness
well there's nothing to say
wow that's great maybe we should just
end it there Glenn has nothing to say
foreign
I really like this I don't know why it's
been probably four or five years since
I've made it it's one of those it's one
of those recipes that I had completely
forgotten about
thought about today
now
made the biscuits but you could also do
like a drop dumpling in there pretty
much the same dough
and just drop it in there and simmer it
in the liquid have it cook in the liquid
and it would suck up all of those
flavors too
arm it's comforting to me I really like
this
thanks for stopping by see you again
soon