Vermont Chicken And Biscuits Recipes

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.

Steps:

• In a large saucepan, saute onion in oil until tender. Stir in the flour, basil, thyme and pepper until blended. Gradually stir in milk and Worcestershire sauce until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the vegetables, chicken and cheese; reduce heat to low. , Meanwhile, in a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the milk, oil and parsley; stir into dry ingredients just until combined. , Transfer hot chicken mixture to a greased 2-1/2-qt. baking dish. Drop biscuit batter by rounded tablespoonfuls onto chicken mixture. , Bake, uncovered, at 375° for 30-40 minutes or until biscuits are lightly browned.

Steps:

• Mix soups, milk, thyme, black pepper, vegetables and chicken in 3-quart shallow baking dish.
• Bake at 400 degrees F for 15 minutes. Stir.
• Cut each biscuit into quarters.
• Arrange cut biscuits over chicken mixture. Bake 15 minutes or until biscuits are golden.

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.

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.