Chicken 'N Bicuits is big around here. Any dinor (it's a regional spelling) worth their salt makes it year 'round, though I tend to eat and make it for myself more in the Winter. Served on biscuits, rice or mashed potatoes it hits the spot and fills your belly.
I call this quick 'n easy because I use leftover chicken and store bought broth. Too make it even quicker I diced the chicken rather than shredding it, though I do prefer shredded chicken. The biscuits were already cooking and I needed to save time somwhere...
Sweat some veggies over medium heat using EVOO and butter. And in this instance; carrots, celery, onion and mushrooms. Plus some S&P.
Add some more butter, the cooked chicken and whatever spices you desire. At this point I added some fresh thyme and a little more more S&P. Sometimes I just add a dash of poultry seasoning if that's all I have.
Then add some flour and keep stirring. I added about 2TBS.
The way I cook, when I am making a gravy I find it easier to add flour to my solids before adding any liquids. The flour won't lump up this way. There are ways around that of course, but this is fool proof and easy. I don't even like the word slurry
You can see the flour in spots starting to brown in the juices. Time to add the broth.
Add the broth and turn up the heat. Let it simmer/boil a short while while stirring. I used about 1-1/2 cups of broth.
Turn down the heat and add some milk or cream. Not necessary, but a nice addition. Let it warm and thicken. About 1/4c of cream here.
Eat.
I call this quick 'n easy because I use leftover chicken and store bought broth. Too make it even quicker I diced the chicken rather than shredding it, though I do prefer shredded chicken. The biscuits were already cooking and I needed to save time somwhere...
Sweat some veggies over medium heat using EVOO and butter. And in this instance; carrots, celery, onion and mushrooms. Plus some S&P.
Add some more butter, the cooked chicken and whatever spices you desire. At this point I added some fresh thyme and a little more more S&P. Sometimes I just add a dash of poultry seasoning if that's all I have.
Then add some flour and keep stirring. I added about 2TBS.
The way I cook, when I am making a gravy I find it easier to add flour to my solids before adding any liquids. The flour won't lump up this way. There are ways around that of course, but this is fool proof and easy. I don't even like the word slurry
You can see the flour in spots starting to brown in the juices. Time to add the broth.
Add the broth and turn up the heat. Let it simmer/boil a short while while stirring. I used about 1-1/2 cups of broth.
Turn down the heat and add some milk or cream. Not necessary, but a nice addition. Let it warm and thicken. About 1/4c of cream here.
Eat.
