Simple and Lighter Chicken with Biscuits (really)

On September 14, 2015, in Recipes, by Chris Baccus
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chickenbiscuits

I love it when I get an email in the middle of my work day saying, “Can you make this?” Stephanie occasionally will find a recipe she would like to try and knows I love a challenge. This recipe wasn’t much of a challenge, though. In fact, it ended up being a pleasantly simple recipe that only took 20 minutes to make.

I used frozen biscuits from Trader Joe’s to accompany the chicken dish; instead, of doing homemade biscuits. Note: you can find the full recipe with homemade biscuits here at Martha Stewart’s website.

Lighter Chicken and Biscuits
Serves 4

2 teaspoons vegetable oil, such as safflower
1 cup low-fat (1 percent) milk
1/2 cup water
2 tablespoons all-purpose flour
5 carrots, thinly sliced
5 celery stalks, thinly sliced
1 box (10 ounces) frozen pearl onions, thawed
1 teaspoon dried thyme
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces

Prepare frozen biscuits according to package instructions or have fresh biscuits ready.

In a 5-quart Dutch oven or large heavy pot, heat 2 teaspoons oil over medium-high. Add carrots, celery, and onions; season with salt and pepper. Cook, stirring frequently, until vegetables are tender, 7 to 10 minutes.

Sprinkle vegetables with 2 tablespoons all-purpose flour; stir in the milk, water, and thyme. Simmer until liquid is thickened, stirring occasionally, 2 to 3 minutes. Add chicken; simmer until cooked through, 3 to 5 minutes. Serve chicken stew with biscuits.

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Last Christmas I asked for some new cookbooks to add to my bookshelf.  With the change to making vegetarian/vegan 4 times each week, I thought some updated cookbooks in my meat-focused cookbook collection would be welcome.

One book that kept coming up is Veganomicon many reviews felt it is the essential vegan cookbook on the mark and the subtitle even makes the not-so-subtle claim of being “The Ultimate Vegan Cookbook.”

I made a couple recipes this past week. The first is vegan enchilada recipe that uses kale and potatoes.  The other is a leek and navy bean with biscuits recipe that reminds me of a meatless, no dairy version of a light chicken and biscuit recipe I also have on this blog.

Of the two, the biscuit vegetables and bean dish was excellent. One of the best vegan recipes I’ve ever had.

Veganomicon is definitely worth picking up.  I have a ton of recipes I still need to get too.  Fortunately the first two recipes turned out great.  I look forward to more ultimate vegan success!

Find out more about the book and buy it here!

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