Sunday, October 21, 2012

Chicken and Biscuits


Chicken and Biscuits (or dumplings)
I'm not sure if these are biscuits or dumplings, on one hand I used a biscuit dough recipe, on the other the dough is dropped and cooked in the liquid gravy, which is what dumplings are. Either way, oh maaaaaan. Chicken recipe based off a recipe from the Joy of Cooking.

3 lb chicken (I used thighs, boneless and skinless)
salt and pepper
4 T butter
1 large or 1 1/2 medium diced onions
1/2 c rice flour or sorghum flour
1 1/2 c hot water
1 1/2 c chicken stock
2 c mushrooms, quartered
2 carrots, peeled and chopped
2 handfuls green beans, cut into 3/4" pieces
1 t dried thyme
1 t salt
1/2 t pepper
1 batch biscuit dough

Cut the chicken into pieces of whatever size you'd like in your dinner. I cut mine into 1" pieces, but you can use bigger or smaller pieces. Sprinkle with salt and pepper, then melt the butter in a large pan. Add the chicken, then cook for 3-5 minutes without stirring, then toss and cook until browned on all sides. Remove the meat from the pan, and add the onions. Cook until slightly softened, then sprinkle with the flour and cook for a minute, then whisk in the water and stock. Bring to a boil, then add meat back to the pan with the vegetables, thyme, salt and pepper. I might add potatoes next time. Bring to a simmer and cook, covered, while you mix up the biscuit dough. Preheat the oven to 400. Pour the chicken and gravy into an oven safe casserole dish, then plop the dough on top in meatball sized balls. Bake 20-25 minutes until golden brown, and serve hot. 

I might, just for fun, try cooking the whole thing on the stove next time, covered, like dumplings. But I would make the dumplings smaller to make sure they cook all the way. 

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