Hearty Chicken and Biscuits Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 lb Red Potatoes, peeled and cut into small cubes
9 c Fat Free Chicken Broth (or stock)
4 Celery Stalks, sliced
4 lg Carrots, skin on, sliced
1 lg Onion, chopped
2 tbl Olive Oil
1 lb Skinless Boneless Chicken Breasts
1 lb Skinless Boneless Chicken Thighs
1 tsp Salt
1 tsp Fresh Ground Pepper
2 tsp Fresh Thyme, minced
2 tsp Fresh Oregano, minced
2 Bay Leaves
1/4 c Fresh Parsley, roughly chopped
Biscuits:
1 pkg Active Dry Yeast
1/2 c Wam Water (about 105 degrees)
4 1/2 - 5 c All Purpose Flour
2 tsp Baking Powder
1 1/2 tsp Baking Soda
2 tbl Granulated Sugar
1/2 tsp Salt
1 c Shredded Cheddar Cheese
1/2 c Vegetable Shortening
1 3/4 c Buttermilk, room tempeature
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Directions: |
Directions:Put potatoes and 4 cups of chicken broth in a saucepan and bring to a boil. Reduce heat and simmer for 30 minutes until potatoes are tender. Puree mixture in a blender or directly in the pot with an immersion blender. Set aside.
Pour olive oil in a large stockpot of medium heat. Add onions, celery and carrots and sauté until vegetables are tender, about 10 minutes. Meanwhile, cut chicken into 1” pieces and generously season with salt and pepper. Add chicken to stockpot and increase heat to high. Cook, stirring regularly, until chicken is opaque. Add thyme and oregano and stir to combine. Add pureed potato mixture, remaining chicken broth and bay leaves. Bring to a boil and then reduce heat to low. Simmer uncovered for 45 minutes, stirring occasionally. Add parsley and mix through.
Biscuits:
Mix yeast with two tablespoons of flour in a medium sized bowl. Slowly add warm water while stirring to combine. Set aside for 15 minutes.
Preheat oven to 400 degrees.
Mix 4 1/4 cups of remaining flour, baking powder, baking soda, sugar and salt in a large bowl. Roughly chop the cheddar cheese to make smaller pieces and add it to the flour. Add shortening and mix with a fork until shortening is distributed. Pour yeast mixture and buttermilk into flour mixture and mix until just combined. Add just enough additional flour so that dough isn't too sticky. Don’t work the dough too much. Scrape dough onto a floured surface and flatten out to a 1” thickness. Add additional flour if necessary. Dip a 3” biscuit cutter in flour and make clean vertical cuts into the dough, don’t twist the cutter. Place biscuits on a lightly greased baking sheet (or on a baking sheet lined with a baking liner). Biscuits should be just touching each other. Bake for 18-20 minutes or until biscuits are golden brown. |
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