HOMESTYLE CHICKEN AND BISCUITS

HOMESTYLE CHICKEN AND BISCUITS

INGREDIENTS

CHICKEN:
  • 4 Tbsp unsalted butter
  • 1 cup diced carrots
  • 1 small shallot, diced
  • 1/4 cup all-purpose flour
  • 3/4 tsp dried rosemary
  • 3/4 tsp dried oregano
  • 3/4 tsp dried basil
  • 1/3 tsp dried thyme
  • 1/4 tsp dried marjoram
  • pinch dried sage
  • 2 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 cups chicken stock (reduced sodium)
  • 2 lbs boneless skinless chicken breasts, cut into 1/2″ pieces
  • 1 cup whole milk
  • 1 cup frozen peas
BISCUITS:
  • 4 Tbsp unsalted butter, divided
  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1 Tbsp sugar
  • 1 Tbsp garlic powder
  • 3/4 tsp kosher salt, divided
  • 1 cup whole milk
  • 2 cups freshly shredded parmesan cheese
  • 1/2 tsp dried parsley
INSTRUCTIONS
FOR THE CHICKEN:
  1. Preheat oven to 450 F degrees.  Melt butter in 4 qt braising pan or 12″ oven safe skillet over MED-HIGH heat.  Add carrots and shallot.  Cook until the shallot is softened, 2-3 minutes, stirring occasionally.

  2. Sprinkle the flour, rosemary, oregano, basil, thyme, marjoram, sage, salt and pepper over the vegetables and stir to coat completely.  Cook for 1 minute to cook out the floury taste.

  3. Add the chicken stock, chicken pieces, milk and peas to the pan.  Bring to a boil, then reduce heat to simmer.  Cover the pan and cook 5 minutes.

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