Vermont Chicken And Biscuits Recipes

VERMONT CHICKEN PIE

Steps:

• Preheat oven to 400 degrees F.
• Reserve 2 cups of stock for vegetables. Cut tenders into 1/3's. Bring remaining stock to a boil in skillet, add chicken, cover and reduce heat to simmer. Poach chicken 6 to 8 minutes.
• While chicken cooks, in a second large skillet over medium to medium high heat, add oil and butter. To melted butter, add onion, carrots, celery, and mushrooms, adding veggies to the pan as you chop them. Add bay leaf and season veggies with thyme, salt and pepper. Saute 10 minutes, stirring frequently. Add flour and cook another minute. Whisk in reserved 2 cups of stock forming a sauce around veggies. Stir in cooked chicken pieces, parsley and peas. Transfer the mixture to a large casserole, oval or rectangular. Open the biscuits and arrange them, edges touching, in a layer across the top of the casserole. Bake 8 to 10 minutes until biscuits are golden brown, then serve.

BEST CHICKEN 'N' BISCUITS

Steps:

• Bake biscuits according to package directions. Meanwhile, in a Dutch oven, combine 4 cups broth, chicken, carrots, celery, onion, corn, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 7-10 minutes or until vegetables are tender. , In a small bowl, combine flour and remaining broth until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired. Split biscuits; top with chicken mixture.

CHEF JOHN'S CHICKEN AND BISCUITS

Steps:

• Place chicken in large (9-quart) stock pot, pour in water, and drop in bay leaf and single clove. Bring to simmer over medium-low heat. As foam rises to the top of the broth, skim and discard with a ladle. Add peeled garlic cloves, cover pot, and simmer on low for 1 hour.
• Remove chicken from pot, and allow to cool for a few minutes. When cool enough to handle, remove all meat from the bones, and set the chicken meat aside. Pour stock into a bowl and set aside.
• In a large oven-safe pot or Dutch oven over medium heat, melt butter, and cook and stir carrots, celery, onion, and mushrooms until the vegetables start to become tender, about 10 minutes. Season with salt, white pepper, cayenne pepper, black pepper and paprika. Mix in flour, stirring to coat vegetables with flour, about 5 minutes. Add half of reserved stock, and stir with the vegetables and flour to form a very thick sauce. Stir in remaining stock until sauce is smooth; reduce heat to a simmer, and cook uncovered for 45 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Stir milk into the sauce, and gently mix in the reserved chicken meat, herbes de Provence, tarragon, and rosemary. Bring stew back to a simmer, and cook for 10 more minutes. Pop open the can of biscuits, separate, and place biscuits on top of stew.
• Bake in the preheated oven until the biscuits are golden brown and the stew is bubbling, about 20 minutes. Place lid on the pot or Dutch oven, and return to oven; bake until biscuits are cooked through, about 15 more minutes. Test biscuits for doneness by pulling apart a biscuit near the middle of the stew to see if it's cooked through.

VERMONT CHICKEN AND BISCUITS

Steps:

• In a 5-quart Dutch oven, place chicken, water, celery, onions, carrots, parsley, salt and pepper. Over high heat, bring to a boil reduce heat to low, cover and simmer for 1 hour or until chicken is tender.Remove meat from bones and cut into 1 1/2 - to 2-inch pieces. Place chicken in a 1 1/2 -quart casserole set aside. Strain broth discard vegetables. Return broth to Dutch oven, reserving 1/2 cup. Over high heat, bring to a boil and boil until reduced to 4 cups. Reduce heat to medium.In a small bowl, mix 1/2 cup reserved chicken broth, milk, flour and marjoram, stirring until smooth. Stir into boiling broth. Cook and stir until thick and smooth. Add salt to taste. Pour over chicken.Preheat oven to 450°. Roll or pat biscuit dough to 1/2 -inch thickness. Cut with a 2 1/2 -inch biscuit cutter. Place biscuits on top of hot sauce in casserole. Bake for 15 to 20 minutes or until biscuits are golden brown. Bake extra biscuits on an ungreased baking sheet with chicken casserole for 12 to 15 minutes or until golden.