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Savory Chicken And Biscuits




Source of Recipe


Internet


List of Ingredients




1 pound skinned and boned chicken thighs or breast, cut into 1-inch pieces
1 large yellow onion, cut into 1-inch chunks
8 ounces fresh mushrooms, quartered
1 cup lower-sodium chicken broth
3 cloves garlic, minced
1 teaspoon dried rosemary leaves
1/4 teaspoon each salt and black pepper
2 tablespoons cornstarch mixed with 1/4-cup cold water
1 cup fresh or frozen peas
1 jar (4 ounces) sliced pimientos, drained

For the biscuits:

1/2 cup low-fat (1-% milkfat) buttermilk or soured milk
1/2 teaspoon dried minced onion or minced onion
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons butter or margarine


Recipe



Preheat the oven to 375-degrees. In large saucepan, combine the chicken, mushrooms, onion chunks, broth, rosemary, the 1/4-teaspoon salt, and the pepper. Bring to a boil. Lower the heat and simmer, uncovered, for 3 minutes. Stir in cornstarch mixture. Cook for 2 minutes. Stir in the peas and pimentos; set aside. To prepare the biscuits, in a small bowl combine the buttermilk and dried onion; set aside. In large bowl combine flour, baking powder, baking soda, and the 1/8-teaspoon salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in buttermilk mixture just until combined.
On a lightly floured surface, pat dough into a 9-inch circle. Using a 2-inch heart-shaped or your favorite shape cutter, cut 9 biscuits. Bring chicken mixture to a boil; transfer to a 2-quart casserole. Arrange biscuits on top. Bake for 20 to 25 minutes or until chicken is cooked through and biscuits are golden. Makes 4 servings. PrepTime: 25 minutes, Cooking Time: 35 minutes, Calories Per Serving: 459.