Sunday, October 30, 2011

Something Comforting: Chicken & Biscuits

Welcome to the first new recipe in AGES! I could apologize for days for my absence, but that wouldn't be as effective as just posting a recipe again.

I made this one for Chase one day (ages ago) when I was home and he was on campus all day. He came home to the smell of delicious chickeny goodness. I found the recipe in the Gooseberry cookbook Chase's mom gave me for Christmas. It's full of good, easy recipes, and this was the first I tried.

I made a few modifications to the recipe, mostly to add more layers of flavor, but also because the biscuits were overwhelmingly salty. I like salty, but this was a bit ridiculous. Modifications below, as always.

Happy cooking!

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Chicken & Biscuits


Ingredients
2 chicken breasts, cut into cubes
2-3 Tbsp vegetable oil
6 strips of bacon, cooked and crumbled
1 can cream of chicken soup (10 oz)
2 cups chicken broth
1 cup flour
1
½ tsp baking powder
1 cup buttermilk
½ cup butter, melted
½ tsp salt
½ tsp pepper
¼ tsp dry basil
¼ tsp dry parsley
pinch of dry rosemary, crumbled
2 Tbsp green onion, chopped

Directions
1. Preheat the oven to 425 degrees.
2. In a large skillet over medium-high heat, add vegetable oil and cook the chicken through.
3. Meanwhile, combine cream of chicken and chicken broth in a greased casserole dish until well blended.
4. Stir bacon, basil and parsley into the mixture.
5. In a separate mixing bowl, combine flour, baking powder, salt, pepper and rosemary. Then mix in buttermilk and melted butter. This will make a very thick biscuit batter.
6. Add fully cooked chicken into the broth in the casserole dish.
7. Spoon the biscuit batter on top of the broth, making about 5 large biscuits.
8. Bake in the oven for 25-30 minutes, until the biscuits are golden.
9. Serve garnished with green onions.

The recipe, plus some.

Cooking the chicken (a wok works even better than a skillet for this!)

Broth, bacon and chicken, looking delicious even in dull light.

Biscuit batter into the broth.

Golden and delicious after a hot half-hour.

Happy cooking!