Chicken & Biscuits
- 1/3 cup whole-wheat flour, spooned and leveled
- 1/3 cup plus 2 tablespoons all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- Coarse salt and ground pepper
- 1 large egg white
- 3 tablespoons plus 2 teaspoons vegetable oil
- 1 cup low-fat (1 percent) milk
- 5 carrots, thinly sliced
- 5 celery stalks, thinly sliced
- 1 box (10 ounces) frozen pearl onions, thawed
- 1/4 teaspoon dried thyme
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- Preheat oven to 450 degrees. In a medium bowl, whisk together whole-wheat flour, 1/3 cup all-purpose flour, baking powder, and 1/4 teaspoon salt; set aside.
- In a small bowl, whisk together egg white, 3 tablespoons oil, and 1/4 cup milk; add to flour mixture, and stir until moistened. Drop four 1/4-cup scoops of dough onto a baking sheet, at least 2 inches apart. Bake until golden, 12 to 14 minutes.
- Meanwhile, in a 5-quart Dutch oven or large heavy pot, heat remaining 2 teaspoons oil over medium-high. Add carrots, celery, and onions; season with salt and pepper. Cook, stirring frequently, until vegetables are tender, 7 to 10 minutes.
- Sprinkle vegetables with remaining 2 tablespoons all-purpose flour; stir in remaining 3/4 cup milk, 1/2 cup water, and thyme. Simmer until liquid is thickened, stirring occasionally, 2 to 3 minutes. Add chicken; simmer until cooked through, 3 to 5 minutes. Serve chicken stew with biscuits.
Things I changed or added......
I sprinkled the chicken with poultry seasoning before cooking.
I added a couple of spoons of already chopped garlic to the veggies.
I used a jar or small onions because the supermarket was out of frozen pearls.
I think this came our really good, very tasty and filling. We did eat 2 biscuits each tho so the next day we had the leftovers for lunch and I made more biscuits.
I plan to make the biscuit recipe a staple- it was so easy and so easy to flavor up and change it. KC like the 2nd batch of biscuits better because I used all white flour (he isn't that into whole wheat) but they were both yummy.
Dessert was Oatmeal Crisps
- 4 tablespoons softened unsalted butter
- 3 tablespoons sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2/3 cup rolled oats
- Preheat oven to 350 degrees; line two baking sheets with parchment paper. In a medium bowl, mix butter, sugar, flour, vanilla extract, and salt until smooth; mix in rolled oats.
- Drop firmly packed teaspoons of dough, 2 inches apart, onto baking sheets. Bake until golden, rotating sheets halfway through, 12 to 15 minutes. Cool on sheet 1 minute; transfer to wire rack to cool completely.
These were really good! Maybe a bit salty. I ended up adding too much sugar so I doubled the recipe right off the bat, and it barely made any, so it was a good mess up.
I couldn't get over how simple this was and thats why I wanted to try it. That and the fact that it didn't have tons of sugar in it. I plan to enjoy them again this evening for dessert with a nice cappuccino. :)