- Hey guys, today I'm gonna share with you
one of my favorite cold weather comfort foods,
Chicken and Biscuits.
This dish is like wrapping yourself up
in a warm, cozy blanket,
especially if you're stuck in cold weather
where it's snowy, rainy, or just plain gray,
this is the dish for you.
It's also a great one for a Sunday night dinner,
because there is nothing that will bring a family
to the table quicker than Chicken and Biscuits.
Let me show you how to make it.
So, the first thing we're gonna do is make
the base of our sauce.
So in a large stock pot, you wanna melt two tablespoons
of butter, then to that you're gonna add
a combination of diced onion, diced celery,
and diced carrots.
Then you also wanna season with a little salt
and pepper to taste.
And then, you can turn your flame down,
put on the lid, and let them cook for about five
to seven minutes, just until they're nice
and fork tender.
We're then gonna add 1/3 cup of dry white wine,
now if you don't drink you could totally leave it out,
you're not gonna ruin the dish, and 1/4 teaspoon
of dried thyme.
And you just wanna cook the vegetables in that wine
until it reduces by about half.
And at that point, you're gonna add four cups
of chicken broth, bring that up to a simmer,
and meanwhile in a small glass you're gonna add
two tablespoons of corn starch and two tablespoons
of cold water.
Mix that up with a fork, and basically we're creating
what's known as a slurry, and we're gonna add
the slurry to the simmering broth.
And, this is gonna help thicken up our mixture.
And then we're gonna add 1/4 cup of heavy cream.
So yes, this is comfort food, but if you didn't wanna add
heavy cream, you could swap it out for milk.
And then we're also gonna add one to two dashes
of Worcestershire Sauce, just to give it a nice depth,
a 1/2 cup of frozen peas, and a tablespoon of fresh thyme.
And at this stage, your sauce is ready to go
and we're ready for our chicken.
Now for this, I am just using two chicken breasts
that I have roasted at 425 degrees for about 30 minutes.
So you can go ahead and remove the chicken
from the bone and just shred it with two forks.
And, you can throw that in the pot.
Then you can take this mixture and transfer it
into an oven-safe casserole.
Now if you were serving this dish for a party,
at this stage you could stop right here
and put some foil on it and pop it in your fridge.
Then when you're ready to serve, all you have to do
is make the biscuits, put it on top and bake it,
and that would be a great time saver.
Now to make the biscuits, it's a really simple process,
they're just gonna be drop biscuits, so there's no rolling
or cutting necessary.
In a large bowl, you're just gonna add two cups
of flour, a tablespoon of baking powder,
now that sounds like a lot but you do need it
in order for them to rise up and really expand
to cover the casserole.
A 1/4 teaspoon of baking soda and a teaspoon
of salt, so go ahead and whisk that up
until everything is combined.
And then we are going to add four tablespoons
of very cold butter.
Then you can go ahead and combine the butter
with the flour just by using your hands
until you get a nice coarse mixture.
Then you're gonna add 2/3 cup of grated Gruyere cheese,
a tablespoon of fresh parsley that's been chopped,
and a tablespoon of minced dill.
It's really nice to add the fresh herbs to the biscuits,
because it does balance out the heaviness
of the dish and gives it a nice freshness.
So you can mix that all up with a fork,
and then we're gonna add a cup of milk.
And just stir that all up until you get a really nice dough,
and then you wanna allow this to rest
for about five minutes, just to give the baking powder
and soda a chance to activate.
Then, you're gonna take an ice cream scoop
and you're gonna scoop out the dough
and pop it right on top of your casserole.
Give them enough room to spread out
because they will rise up and expand.
Now once everything's nice and positioned,
you can then pop this in a 425 degree oven
for about 35 to 40 minutes.
And you'll notice, you wanna check on it
every 10 minutes or so, because as those biscuits
start to bake, they will expand and you can go in there
with your hand and just gently kind of reposition them
to make sure that they're actually covering the casserole.
So that's okay, you're not gonna hurt it by doing that.
And once those biscuits are nice and golden brown
and that sauce is bubbling underneath, you are ready
to take it out and present it to the table.
And you will see, everybody will just dig right in.
It is the perfect cold weather dish, that will take
the chill off your bones.
You will be craving this the morning after,
I'm telling you.
Every time we make it, we wake up the next morning
and say, "Is it wrong to have it for breakfast?"
It's that good.
And remember, for all of the recipes in printable format,
you can now head over to my blog, entertainingwithbeth.com
and you can find this recipe there.
All right you guys, I'll see you back here next week
for another easy and delicious recipe.
Until then, bye!
(banjo music)