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1 pound carrots, cut in half lengthwise then cut into ½-inch half moons
6 celery ribs, cut in half lengthwise then into ½-inch thick slices
1 pound red potatoes cut in a 1-inch dice
4 sprigs of thyme, approximate 4 inches long
2 fresh rosemary sprigs, 4 inches long
1 ½ pounds skinless, boneless chicken thighs
10-ounce package of frozen peas
Salt and pepper to taste
1. Melt 1 tablespoon butter in a 4- or 5-quart pot then add chopped onions, salt, carrots, celery, potatoes, sage, thyme and rosemary and stir to blend. Cook for 15 minutes over medium high heat, adding a little vegetable or chicken stock if necessary to prevent sticking until vegetables soften. Add chicken stock and bring all to a boil.
2. Add chicken thighs, then bring back to a boil again. Reduce heat to a simmer and cook until chicken is cooked through, 30 to 40 minutes.
3. Once the chicken is cooked through, strain out the chicken and vegetables, reserving all the stock.
4. Remove the fresh herbs and discard them.
5. When cooled, place cooked chicken on a cutting board and cut into 1-inch pieces.
6. Melt the remaining butter to the pot, then slowly whisk in the flour until smooth to create a light roux. Slowly add the reserved stock, whisking it in as you go, to create the gravy. Add the milk and bring to a low boil.
7. Stir in the chicken, the reserved vegetables and the frozen peas and cook until the peas are warmed through. Taste, then season to taste with salt and pepper.
8. Fork split the baked biscuits in half to make two rounds. Place the bottom half in a bowl and generously spoon in the vegetable and chicken filling. Top with the remaining half of the biscuit and serve.
Per serving: 700 calories; 29g fat; 10g saturated fat; 90g cholesterol; 1,160mg sodium; 80g carbohydrate; 12g sugar; 6g dietary fiber; 30g protein; 333mg calcium
With our weekly newsletter packed with the latest in everything food.
The comforting dish is offered at Black Sheep for dinner at Mama 2’s Biscuits for brunch.
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