Creole Chicken and Biscuits
From geckofiend 16 years ago
- 70 minutes to make
- Serves 6
Another recipe from Chef John Folse that i like... Often in Cajun Country, left-over biscuits or French Bread was used as a starch in place of rice or potatoes. The desire to seek variety gave rise to a dish that, in many cases, was better than the original. Read more This is one such recipe. See less
Ingredients
- 1 (3-pound) fryer, halved shopping list
- 2 carrots, sliced shopping list
- 1 onion, quartered shopping list
- 2 stalks celery, chopped shopping list
- 6 cloves garlic, mashed shopping list
- 1/2 cup vegetable oil shopping list
- 1/2 cup flour shopping list
- 1 1/2 cups onions, diced shopping list
- 1 cup celery, diced shopping list
- 1/2 cup red bell peppers, diced shopping list
- 1/2 cup yellow bell peppers, diced shopping list
- 1/4 cup garlic, minced shopping list
- 1 can Rotel tomatoes, drained shopping list
- 1 tsp basil, chopped shopping list
- 1 tsp thyme, chopped shopping list
- 2 quarts chicken stock shopping list
- 1 bay leaf shopping list
- 1 cup mushrooms, sliced shopping list
- 1 cup green onions, sliced shopping list
- 1/2 cup parsley, chopped shopping list
- salt and black pepper to taste shopping list
- 6 homemade biscuits shopping list
How to make it
- Place halved chicken in a stockpot along with carrots, onion, celery and garlic.
- Add 2 1/2 quarts cold water.
- Bring to a low boil, reduce to simmer and cook until chicken is tender, but not falling apart, approximately 30-40 minutes.
- Once chicken is tender, strain and reserve 2 quarts of de-fatted stock and cool chicken, skin and debone.
- Place stock and deboned meat on the side for later use.
- In a dutch oven, heat oil over medium-high heat.
- Add flour and, using a wire whisk, stir until dark brown roux is achieved.
- Add onions, celery, bell peppers and garlic.
- Sauté 3-5 minutes or until vegetables are wilted.
- Add Rotel tomatoes, basil, thyme and hot chicken stock, 1 cup at a time, until a slightly thickened stew is achieved.
- Add bay leaf, mushrooms and half of the green onions.
- Bring to a rolling boil, reduce to simmer and cook 30 minutes.
- While sauce is cooking, preheat oven to 350 degrees F.
- After sauce has cooked 30 minutes, add chicken and season to taste using salt and pepper.
- Additional stock or water may be necessary to retain stew-like consistency.
- Add remaining green onions, parsley and adjust seasonings if necessary.
- When ready to serve, heat biscuits thoroughly in oven and, when hot, split in half.
- Place the bottom half in the center of a 10-inch plate and top with a generous portion of the chicken fricassee.
- Top with the remaining biscuit half. Garnish with parsley.
People Who Like This Dish 5
- mitchki Woodbridge, NJ
- mlmnttlkr Devon, PA
- bondc State College, PA
- batona Millville, NJ
- geckofiend Columbus, OH
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The Rating
Reviewed by 1 people-
Wow! This looks fantastic. I'm planning to make it tonight, witht he addition of some spicy sausage.
mitchki
in Woodbridge loved it
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" It was excellent "