Saturday, January 2, 2010

Chicken & Biscuits

2 chicken breast, cut onto pieces, and browned
1/2 onion, diced
2 carrots, diced
1 turnip, diced
3 red or golden potatoes, diced
4 tablespoons flour
5 tablespoons butter
2 cups chicken broth
2 teaspoons thyme
1/2 cup milk
salt and pepper
6 biscuits from a can or homemade
1/2 cup chardonnay

Make It:
Heat a large pot over medium heat, ad butter to pan and allow to melt. Add carrots, onion, and turnip. Cook and stir until carrots are tender, about 10 minutes. Add chicken and thyme. Add flour to the pot, stirring to combine. Slowly stir in chicken broth and wine. Bring to a simmer, add potatoes. Simmer stirring occasionally until potatoes are tender, about 20 minutes. Meanwhile bake biscuits. Stir in milk. Taste, add salt and pepper if needed. Place biscuits on top of chicken mixture, pushing biscuit in so 1/4 of the biscuit is submerged. Enjoy!

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