Chicken and biscuits, with a white sauce gravy - on the table in no time! This one pot dinner is a snap to make, and there will be no leftovers.<br /><br />Ingredients:<br />Biscuits<br />2 cups (500 mL) all-purpose flour<br />2 tsp (10 mL) sugar<br />2 tsp (10 mL) baking powder<br />1/2 tsp (2 mL) sea salt<br />1-1/2 cups (375 mL) whipping cream (35%)<br /><br />Filling<br />8 boneless, chicken thighs<br />2 Tbsp (30 mL) butter<br />1 medium onion, minced<br />1 rib celery, sliced thin<br />1/4 cup (50 mL) all-purpose flour<br />1/4 cup Lillet (or dry vermouth / dry white wine)<br />2 cups (500 mL) low-sodium chicken broth<br />1/2 cup (125 mL) whipping cream (35%)<br />2 tsp (10 mL) minced fresh thyme leaves<br />2 cups (500 mL) frozen mixed vegetables<br /><br />Method:<br />First the biscuits: pre heat the oven to 450ºF (230ºC).<br />Whisk together flour, sugar, baking powder, and salt in a large bowl. Stir in the cream just until a dough forms. Turn the dough out onto a floured work surface and knead 5-6 times just until smooth.<br />Form into a 3/4”-thick round and cut into 8 wedges using a Pizza cutter.<br />Cook the biscuits on a parchment paper-lined baking sheet, until golden brown. 15 - 20 minutes. <br /><br />While the biscuits are baking… Season the chicken with salt and pepper. Melt 2 Tbsp of butter in a 12” pan over medium heat. Brown the chicken on both sides, in two batches. Transfer the chicken to a clean plate.<br />Add the onion, celery, salt to the same pan and cook until the onion is softened. Stir in the flour and cook, stirring constantly for about 1 minute.<br />Pour in the Lillet and cook stirring until evaporated. Slowly whisk in the broth, cream, and thyme; bring to a simmer. Place the chicken back into the pan; cover then cook over medium heat until chicken registers 160ºF, 8 to 10 minutes.<br />Pour in the frozen vegetables and simmer until heated through.<br />Place the cooked biscuits on top just before serving.
