CHICKEN AND BISCUITS WITH WINE AND HERBS
I adapted this recipe from Ina Garten's Chicken Stew with Biscuits to make it more herby and wine-y and creamy. Definitely not diet food -- this is for a cozy celebration, or to cheer you up when you're sad. I used a combination of tarragon in the stew and dill and parsley in the biscuits, but you can mix it up to suit your tastes.
Provided by Betty Rocker
Categories Savory Pies
Time 2h
Yield 12 serving(s)
Number Of Ingredients 24
Steps:
- Preheat oven to 375°F.
- Place chicken breasts on a baking sheet and season with salt and pepper. Roast for 1/2 hour or until cooked through. When the chicken is done, allow it to cool slightly, and then cut into 3/4 inch cubes.
- In a medium pot, heat chicken broth and bouillon granules.
- In a large pot or dutch oven, melt butter. Add diced onion and cook for 10-15 minutes until onion is soft, stirring frequently. Sprinkle flour over the butter and onions, and cook, stirring constantly, for 2 minutes. Add the wine to the chicken broth, and then add the broth mixture to the pot and stir for a few minutes until the sauce comes together. Stir in the cream. Add the chicken cubes, peas, carrots, tarragon, salt and pepper. Taste and correct seasoning.
- Pour stew into a heavy duty 9x13 inch baking dish. Put on the middle rack of the oven and bake for 15 minutes.
- Meanwhile, make the biscuit dough. In a stand mixer with the paddle attachment, combine flour, baking power, salt, and sugar at low speed. Dice butter, add to dry ingredients, and mix at low to medium speed until butter is the size of small peas. Add herbs and mix again. Combine milk and cream, and then while the mixer is running, slowly pour in the milk mixture.
- On a floured surface, roll out biscuit dough with a rolling pin to between 1/2 and 3/4 inch thick. Cut into rounds or use a favorite cookie cutter to make 12 biscuits.
- Take the chicken stew out of the oven, and arrange the biscuits on top. Brush with egg wash, and return to the oven to bake for about 30-40 minutes until the biscuits are nicely browned.
Nutrition Facts : Calories 555.7, Fat 34.8, SaturatedFat 19.1, Cholesterol 140.1, Sodium 1187.6, Carbohydrate 33.8, Fiber 3.3, Sugar 4.5, Protein 23.7
WINE & HERB BAKED CHICKEN
"This scrumptious entrée is easy to prepare," says Mildred Huffman of Lexington, Virginia. "The broth, served over rice and chicken, is absolutely delicious and the aroma while baking really creates an appetite."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Place chicken in an 8-in. square baking dish coated with cooking spray. In a small bowl, combine the wine, water, soy sauce, brown sugar, garlic, parsley, ginger and oregano; pour over chicken., Cover and bake at 350° for 30-35 minutes or until a thermometer reads 170°. Serve with rice.
Nutrition Facts : Calories 290 calories, Fat 4g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 677mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges
EASY CHICKEN AND BISCUITS
A creamy chicken and vegetable casserole is topped with flaky, golden biscuits.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 40m
Yield 5
Number Of Ingredients 8
Steps:
- Mix soups, milk, thyme, black pepper, vegetables and chicken in 3-quart shallow baking dish.
- Bake at 400 degrees F for 15 minutes. Stir.
- Cut each biscuit into quarters.
- Arrange cut biscuits over chicken mixture. Bake 15 minutes or until biscuits are golden.
CHICKEN WITH FRESH HERBS AND SHERRY WINE VINEGAR
Provided by Rozanne Gold
Categories Chicken Herb Broil Quick & Easy Dinner Vinegar Spring Summer Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Whisk first 5 ingredients in large bowl. Add chicken; turn to coat.
- Preheat broiler. Arrange chicken, skin side down, on large rimmed baking sheet. Pour marinade over; broil 4 minutes. Turn chicken. Broil until cooked through and skin is browned, about 6 minutes.
- Transfer chicken to platter. Add vermouth and cold butter to juices on sheet. Place sheet over 2 burners on medium heat. Cook until sauce is reduced to 1/2 cup, scraping up browned bits, about 2 minutes. Pour warm sauce over chicken.
CHICKEN AND BISCUITS
Your family will be running-not walking-to the dinner table when you serve up this mouth-watering and hearty meal of creamy chicken and biscuits. This delicious and indulgent dish goes from kitchen to table in only 30 minutes, making it a great choice for busy weeknights. Sure, this homemade meal looks like it took hours to make, but dinner can be ready in a flash thanks to time-saving substitutions like using Bisquick™ mix to create light and flaky biscuits, using frozen vegetables instead of fresh and adding jarred alfredo sauce to create a creamy broth for the chicken and vegetables. If you're a fan of leftovers, these chicken and biscuits reheat nicely, so be sure to double the recipe so you'll have enough for second helpings tonight and lunch tomorrow!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 450°F. In medium bowl, stir Bisquick mix and milk until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls. Bake 8 to 10 minutes or until golden brown.
- Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken, thyme and pepper in oil, stirring occasionally, until chicken is no longer pink in center.
- Stir in remaining ingredients; reduce heat to medium. Cover; cook 6 to 8 minutes, stirring occasionally, until hot. Split biscuits; serve chicken mixture over biscuits.
Nutrition Facts : Fat 3 1/2, ServingSize 1 Serving, TransFat 1 g
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