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Catch 'em & Cook 'em: Creamy Chicken and Biscuits

January 2, 2019
By Capt. Dick May , Pine Island Eagle


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 May is a former long-time island charter captain and cookbook author.



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