Chicken And Biscuits

Description

Source: Christmas With Southern Living 2003 - Southern Living

Have and abundance of leftover turkey from your holiday meal? Feel free to substitute turkey for the chicken in this homestyle recipe.

Ingredients

• 1 whole chicken, cut up, if desired
• 1 teaspoon salt
• 3 carrots, chopped
• 3 celery ribs, chopped
• 3 large leeks (white and light green color only), chopped
• 1 medium onion, halved and sliced
• 1 teaspoon olive oil
• 1 cup dry white wine
• 1 teaspoon salt
• 1 cup frozen sweet peas
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon chopped fresh rosemary
• 5 tablespoons cold butter or margarine, cut into pieces
• 3/4 cup (3 ounces) shredded sharp Cheddar cheese
• 1 large egg
• 1/2 cup half-and-half
• 1 tablespoon butter or margarine, melted

Directions

1. Place chicken in a Dutch oven; add 1 teaspoon salt and water to cover.
2. Bring to a boil; reduce heat, cover and simmer 1 hour.
3. Drain chicken, reserving 4 cups broth.
4. Debone chicken.
5. Sauté carrot, celery, leek, and onion in oil in Dutch oven over medium-high heat 5 minutes.
6. Add chicken to Dutch oven; add reserved broth, wine, and 1 teaspoon salt.
7. Bring to a boil; simmer, uncovered, over medium-high heat 20 minutes.
8. Remove from heat, and stir in peas.
9. Combine flour, baking powder, 1/2 teaspoon salt, and rosemary.
10. Cut in butter with a pastry blender until crumbly.
11. Add cheese.
12. Combine egg and half-and-half.
13. Add to dry ingredients, stirring with a fork until a dough is formed.
14. Drop biscuit dough over top of chicken and vegetables, forming 8 biscuits.
15. Brush with melted butter.
16. Bake, uncovered, at 425° for 20 minutes or until top is bubbly and biscuits are done.

Yield: 6 to 8 servings