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Catch ‘em & Cook ‘em: Creamy Chicken with Biscuits

January 25, 2017
By Capt. Dick May , Pine Island Eagle

Ingredients:

3/4 Lb carrots (about 4) cut into 1-inch lengths

2 stalks celery thinly sliced

1 small onion chopped

1/4 C flour

1 1/2 Lb boneless chicken thighs (about 8)

1/2 tsp poultry seasoning

Kosher salt and black pepper

1/2 C dry white wine

1/2 C chicken broth

6 Biscuits split

1 C frozen peas

1/2 C heavy cream

How to:

1. In a 4 to 6-quart slow cooker, toss together the carrots, celery, onion and flour

2. Place the chicken on top and season with the poultry seasoning, 1 tsp salt, and 1/4 tsp pepper

3. Add the wine and chicken broth

4. Cover and cook until the chicken and vegetables are tender, on low for 5 or 6 hours or on high for 1 1/2 to 3 hours

5. Thirty minutes before serving, prepare the biscuits

6. Ten minutes before serving, add the peas, cream, and 1/2 tsp salt to the chicken and stir to combine.

7. Cover and cook until heated through 5 to 10 minutes more

8. To serve, place the bottom halves of the biscuits in shallow bowls, then top with the chicken mixture and top with the top half of the biscuits

Serves 6

"Capt. Dick's Seafood & Southern Country Cooking," Capt. Dick May's newest cookbook, can be ordered at www.Amazon.com. Go to Cookbooks then to Food and Wine category. Type in "Capt. Dick's Seafood and Southern Country Cooking" and click. A picture of the cookbook, price and info for ordering will be displayed.

 
 

 

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