Chicken and Biscuits               

 tags (edit): Gourmet Magazine Easy @Vogel @Try Soon! Main Dish  

 

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.

Ingredients

FOR BISCUITS
2 cups self-rising all-purpose flour
3/4 stick Unsalted butter (6 tablespoons) cold, cut into 1/2-inch pieces
1 cup whole milk
All-purpose flour for dusting
FOR CHICKEN IN GRAVY
1 medium onion finely chopped
1 each 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)
1/2 teaspoon fresh thyme chopped
1/2 cup half-and-half
3 cups cooked chicken (from a 3- to 3 1/2-lb rotisserie chicken), chopped
1/2 teaspoon fresh lemon juice


 

Instructions
 MAKE BISCUITS:
Put oven rack in middle position and preheat oven to 450°F.

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.

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- by 6-inch rectangle on a lightly floured surface, then cut into 6 (3-inch) squares. Arrange squares 1 inch apart on an ungreased baking sheet and bake until golden brown, 15 to 18 minutes. Cool to warm on baking sheet on a rack.

MAKE CHICKEN GRAVY WHILE BISCUITS BAKE:
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.


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Yields: 6 Servings
     Gourmet magazine, February 2007, page 68

 notes:  * I used store bought biscuits and I baked a whole chicken instead of using the rotisserie. It was a fast, but hearty-tasting dish.

Cuisine:  

Main Ingredient:   Chicken