Thursday, December 29, 2011

Chicken and Biscuits

Oooh, yummy. These are SO good! And easy! And healthy! I dare say you'll add them into your regular rotation of chicken dinners once you've had them.

yield: 6 servings
Original recipe credit:

1 Tbsp olive oil
3 cups carrot, chopped (about 6)
1 medium onion, chopped
3 medium potatoes, washed and chopped
2 celery stocks, sliced (leaves too)
1 cup chopped green pepper
2 tsp salt
2 tsp dried thyme
1 1/2 tsp garlic powder
2 cups chicken broth
3 cups shredded, cooked chicken
1 cup milk

1 1/4 cup white flour
1 cup whole-wheat flour
1 Tbsp baking powder
1/2 tsp dried parsley
1/2 tsp salt
1/4 tsp pepper
3 Tbsp olive oil
2 Tbsp butter, melted
1 cup + 2 Tbsp buttermilk

1. Preheat oven to 350°.
2. In a large stockpot, heat olive oil over medium-high heat. Add vegetables and spices; sauté for 5 minutes. Add chicken broth; bring to a boil. Reduce heat to low and simmer for 5 minutes. Add shredded chicken and milk; cook 5 more minutes.
3. While filling cooks, combine flours, baking powder, and spices in a medium bowl, stirring well with a whisk. Stir in olive oil, butter, and buttermilk with a wooden spoon, stirring just until moist.
4. Pour vegetable mixture into a 9 x 13-inch baking dish. Spoon biscuit batter on top of vegetable mixture by 1/4 cupfuls. Bake at 350° for 20 minutes or until a knife inserted in the center of a biscuit comes out clean.

No comments: