Here’s the chicken fricassee. I used one chicken breast but you’re welcome to use whatever piece of chicken you want. The recipe calls for mushrooms which I left out because I didn’t have any and my husband doesn’t like them. (although if I would have had them he would have been picking them out of his plate)
Here’s the biscuits. They were very good and so easy. They were probably so good because they weren’t healthy at all, I mean pure shortening can’t be good or can it? I made them into hearts because it was close to Valentines Day and I couldn’t resist. Plus the heart cookie cutters were already out, might as well use them.
4 1/2 teaspoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried thyme
1 chicken breast or 2 chicken thighs, skin removed
2 tablespoons olive oil
3/4 cup sliced fresh mushrooms
1/2 cup diced onion
1/4 cup diced celery
3/4 cup chicken broth
1 small bay leaf
1/4 cup milk
2 teaspoons parsley
combine the 2 1/4 teaspoons flour, salt, pepper, and thyme in bowl large enough to fit chicken. Coat chicken in flour mixture. In a small skillet, brown chicken in olive oil. Remove chicken and set aside. In same skillet saute the mushrooms, onion, and celery until crisp-tender. Return chicken to the pan. Add chicken broth and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until chicken juices run clear.
Place remaining flour mixture in a bowl, stir in milk until smooth. Stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Sprinkle with parsley.
(servings: 8 to 12)
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup shortening
3/4 cup milk
Preheat oven to 400 degrees
In a large mixing bowl combine flour, baking powder and salt. Cut shortening with fork or pastry blender until mixture resembles coarse crumbs.
Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist, and pulls away from the side of the bowl.
Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch think sheet and cut with floured biscuit or cookie cutter.
Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.