Jim and Sue L.
Junior Ranger
Break out your 10 inch fryer, this is for those cool evenings when you have a bit of extra time.
You'll need:
1 small chicken in pieces
3 sliced carrots
2 sticks of celery - sliced
1 medium white onion
1 clove of garlic
1 cup crisp white wine
flour for dusting chicken
olive oil
1 bay leaf
Bisquick or your own recipe for biscuits
water
butter
salt and pepper
Cut the chicken in to as equal parts as possible, separating drumsticks from thighs and cutting breasts into quarters.
Dredge the pieces in a mixture of flour, pepper and salt. Shake off excess flour leaving a light coating only.
Heat the oil until it starts to smoke, then brown chicken a few pieces at a time. You want a good, golden brown on both sides and lots of dark brown goodies in the pan.
Place browned chicken aside and pour off old oil - leave those brown goodies in the pan. Add fresh oil and brown sliced onions.
Add garlic and saute just until it releases it's fragrance, then add wine and deglaze the pan.
Add veggies with a pinch of salt and pepper, place chicken on top and add enough water to leave the top of the chicken exposed.
Bring to a boil, then reduce heat, cover and simmer until chicken is tender.
Make biscuit dough just before the chicken is done. Bring the heat back up to a boil (watch out that you don't burn the bottom of the pan) and scoop tablespoons of dough on top of the chicken.
Place the lid back on, lower hear by half and let steam 5 minutes.
Check with a folk to see if biscuits are cooked inside (they should be glossy on the surface).
Scoop off biscuits, remove chicken then veggies - leaving sauce and any small bits of veggies/biscuits in the pan.
Add a bit more wine, bring the heat back up and whisk into a smooth sauce (you may have to use a strainer to make it lump free).
Add a pat of butter at the end and salt and pepper to taste.
Plate it by placing a biscuit in the middle, veggies touching on the side, two pieces of chicken resting on biscuit and a good helping of sauce over all. A nice glass of that white wine well chilled is a great finish.
My grandmother called this good winter food...and she was right.
You'll need:
1 small chicken in pieces
3 sliced carrots
2 sticks of celery - sliced
1 medium white onion
1 clove of garlic
1 cup crisp white wine
flour for dusting chicken
olive oil
1 bay leaf
Bisquick or your own recipe for biscuits
water
butter
salt and pepper
Cut the chicken in to as equal parts as possible, separating drumsticks from thighs and cutting breasts into quarters.
Dredge the pieces in a mixture of flour, pepper and salt. Shake off excess flour leaving a light coating only.
Heat the oil until it starts to smoke, then brown chicken a few pieces at a time. You want a good, golden brown on both sides and lots of dark brown goodies in the pan.
Place browned chicken aside and pour off old oil - leave those brown goodies in the pan. Add fresh oil and brown sliced onions.
Add garlic and saute just until it releases it's fragrance, then add wine and deglaze the pan.
Add veggies with a pinch of salt and pepper, place chicken on top and add enough water to leave the top of the chicken exposed.
Bring to a boil, then reduce heat, cover and simmer until chicken is tender.
Make biscuit dough just before the chicken is done. Bring the heat back up to a boil (watch out that you don't burn the bottom of the pan) and scoop tablespoons of dough on top of the chicken.
Place the lid back on, lower hear by half and let steam 5 minutes.
Check with a folk to see if biscuits are cooked inside (they should be glossy on the surface).
Scoop off biscuits, remove chicken then veggies - leaving sauce and any small bits of veggies/biscuits in the pan.
Add a bit more wine, bring the heat back up and whisk into a smooth sauce (you may have to use a strainer to make it lump free).
Add a pat of butter at the end and salt and pepper to taste.
Plate it by placing a biscuit in the middle, veggies touching on the side, two pieces of chicken resting on biscuit and a good helping of sauce over all. A nice glass of that white wine well chilled is a great finish.
My grandmother called this good winter food...and she was right.