Cooking with Rena Lee

Chicken with Biscuits

Prep Time: 15 min
Cook Time: 3-6 1/2 hrs
Comments: Magazine page 'March 2011, realsimple.com' in corner
Yield:6

INGREDIENTS:
3/4 lb carrots, cut into 1 in lengths
2 celery stalks, thinly sliced
1 small onion, chopped
1/4 cup all-purpose flour
1 1/2 lb boneless, skinless chicken thighs (about 8)
1/2 tsp poultry seasoning
Kosher salt and black pepper
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
6 biscuits (store-bought or Easy Drop Biscuits), split
1 cup frozen peas
1/2 cup heavy cream
DIRECTIONS:
  1. In a 4-6 qt slow cooker, toss together the carrots, celery, onion, and flour. Place the chicken on top and season with the poultry seasoning, 1 tsp salt, and 1/4 tsp pepper. Add the wine and broth.

  2. Cover and cook until the chicken and vegetables are tender, on low for 5-6 hours or on high for 2 1/2 - 3 hours.

  3. Thirty minutes before serving, prepare the Easy Drop Biscuits, if using.

  4. Ten minutes before serving, add the peas, cream, and 1/2 tsp salt to the chicken and stir to combine. Cover and cook until heated through, 5-10 minutes more.

  5. To serve, place the bottom halves of the biscuits in shallow bowls, then top with the chicken mixture and the remaining biscuit halves.

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