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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Chicken Fricassee with Biscuits Recipe

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This recipe for Chicken Fricassee with Biscuits is from The Callahan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
About 1 1/2 lb. chicken legs and thighs
About 1 1/2 lb. chicken breasts
2 large carrots, pared and cut in 1 inch pieces
1 stalk celery, cut in 1 inch pieces
1 medium onion, peeled and quartered
1 bay leaf
1 tsp. salt
1/2 tsp. pepper
Sauce:
1/3 cup butter or margarine
1/2 cup flour
1 1/4 tsp. salt
1/8 tsp. pepper
3/4 cup light cream
1/4 cup sherry
Additional:
1 can whole mushrooms, drained
1 pkg. refrigerator buttermilk biscuits

Directions:
Directions:
In large kettle, place chicken, 4 cups of water, the carrot, celery, onion, bay leaf, 1 tsp. salt, and the pepper; bring to boiling. Reduce heat and simmer, covered, until the chicken is tender, about 1 hour. Remove chicken from broth, let cool.
Cut chicken into large pieces; discard bones and skin. Chicken will measure about 4 cups. Strain chicken broth: reserve 3 cups for sauce.
Make sauce. Melt 1/3 cup butter in a large saucepan; remove from heat. Add flour, salt, and pepper, stirring until smooth. Gradually stir in reserved broth and the cream; bring to boiling, stirring. Reduce heat; add sherry, stirring to blend.
Add chicken and mushrooms to sauce; simmer, covered, 10 minutes, stirring occasionally.
Preheat oven to 450º. Bake biscuits as package label directs. Split, and spoon chicken and sauce over two biscuit halves.
*You can also just use 1 large stewing chicken. Mom always doubled the sauce recipe for a larger crowd.

Personal Notes:
Personal Notes:
An absolute Grandma Marge favorite!

 

 

 

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