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| Chicken & Cheese Biscuits |
That Rachael Ray! As much as I scoff at her cutting-the-corner Recipes, I folded and tried her Slow Cooker Chicken & Biscuits Recipe finally today and it's pretty much the most amaze-tasting thing ever. In these frigid temperatures, don't we all need something warm and comforting to make the day a little less miserable?
I made a few substitutions though of course, using Bisquick (as per instructions on box) and folded in some grated Cheddar for Cheese Biscuits. I skipped the Peas, Parsley, Dill, Parsley and Leaves of Sage and instead used a dried mixture of Herbes de Provence (Savory, Fennel, Basil, Thyme and Lavender Flowers). Let's be real, who actually has all those fresh Herbs lying around? Also, I opted for Chicken Drumsticks instead of chopped Chicken Pieces. Bon Appetit.
Here's Ray's Recipe:
Ingredients
4 boneless, skinless chicken breasts, chopped into bite-sized pieces
4 boneless, skinless chicken thighs, chopped into bite-sized pieces
1/2 cup flour plus 3 tablespoons
Salt and pepper
2 tablespoons EVOO – Extra Virgin Olive Oil
1 small butternut squash, peeled and chopped into bite-sized pieces
3 ribs of celery, chopped
3 carrots, peeled and chopped
1 large onion, chopped
6 leaves of fresh sage, sliced
6 sprigs of thyme, leaves removed and chopped
3 cups chicken broth
1 cup frozen peas, defrosted
2 tablespoon Dijon mustard
2 tablespoons fresh dill, chopped
2 tablespoons parsley, chopped
4 store-bought biscuits
4 boneless, skinless chicken breasts, chopped into bite-sized pieces
4 boneless, skinless chicken thighs, chopped into bite-sized pieces
1/2 cup flour plus 3 tablespoons
Salt and pepper
2 tablespoons EVOO – Extra Virgin Olive Oil
1 small butternut squash, peeled and chopped into bite-sized pieces
3 ribs of celery, chopped
3 carrots, peeled and chopped
1 large onion, chopped
6 leaves of fresh sage, sliced
6 sprigs of thyme, leaves removed and chopped
3 cups chicken broth
1 cup frozen peas, defrosted
2 tablespoon Dijon mustard
2 tablespoons fresh dill, chopped
2 tablespoons parsley, chopped
4 store-bought biscuits
Directions
Dredge the chicken pieces in 1/2 cup flour and season with salt and pepper.
Heat EVOO in a large skillet over medium-high heat and brown chicken pieces on all sides.
Place browned chicken, butternut squash, celery, carrots, onion, sage, thyme, 3 tablespoons flour, salt and pepper. Mix to combine then pour in the chicken broth. Cover and cook, undisturbed, 4 hours on high or 6 hours on low.
Just before serving, add in the peas, Dijon, most of the dill and most of the parsley into the slow cooker. Mix to combine and warm the peas through.
To serve, place a biscuit in each bowl, spoon the chicken mixture over the biscuits and top with a little more dill and parsley.
(Photo credit: Mr. Will-W.)