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chicken chicken kosher onions celery carrot herbs lemon pie extra-virgin olive oil button mushrooms carrots potato celery onion salt butter all-purpose chicken tarragon mustard chicken frozen peas biscuit mix fresh chives
Viewed: 71 - Published at: 8 years agoIngredients
- Poached Chicken
- 1 large chicken, 5 to 6 pounds
- Kosher or sea salt
- 2 medium onions, peeled and halved, attached at root end
- 3 to 4 ribs celery, halved
- 1 carrot, peeled and halved
- 1 large bundle herbs, including thyme, rosemary, parsley and fresh bay leaves
- 1 lemon, thickly sliced
- Drop Biscuit Chicken Pot Pie
- 2 tablespoons extra-virgin olive oil
- 16 button mushrooms, sliced or quartered
- 2 medium carrots, peeled and diced
- 1 potato, peeled and chopped
- 3 to 4 small ribs celery, chopped
- 1 medium onion, chopped
- Salt and freshly ground black pepper
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 quart chicken stock, homemade or store-bought
- 3 to 4 sprigs tarragon, leaves chopped
- 1 rounded tablespoon Dijon mustard
- 1 1/2 pounds poached chicken, diced or shredded
- 1 cup frozen peas
- Package drop biscuit mix, mixed to package directions (recommended: Jiffy)
- Finely chopped fresh chives or parsley or fresh or dried dill, for biscuit mix
Method
- Poached chicken: Wash and dry the chicken and season the inside and outside with salt inside.
- Arrange the vegetables in bottom of a large pot and put the herbs and thick slices of lemon on top.
- Set chicken on top of the vegetables and cover with water.
- Bring the water to a boil over medium heat, then reduce the heat and gently poach chicken at a low simmer for 1 hour.
- Occasionally, skim off any foam that rises to the top.
- Turn off heat and let the chicken stand covered for 1 hour more.
- Remove the chicken from pot to a platter.
- Strain the liquid, and add about 3 1/2 quarts back to the pot.
- Reduce the liquid over a low flame for about 1 hour more, producing about 2 quarts of strong flavored stock.
- Remove the skin of the chicken.
- Pull the meat from the bones, then dice or shred the meat with forks.
- Refrigerate the stock and chicken until ready to use.
- Yield about 2 1/2 to 3 pounds picked meat and 2 quarts concentrated stock
- Drop Biscuit Chicken Pot Pie: Heat a high sided skillet over medium heat with extra-virgin olive oil, 2 turns of the pan, add the mushrooms and cook to tender, but not brown, stirring frequently, about 8 minutes.
- Add carrots, potato, celery, onion, salt and pepper, to taste.
- Cover the pan, and cook for 10 minutes more, stirring occasionally.
- Meanwhile, heat a pot over medium-high heat and add the butter.
- Whisk in the flour, then whisk in the stock to form a roux.
- Season with salt and pepper and cook for 7 to 8 minutes to thicken and lightly coat the back of a spoon.
- Stir in the tarragon and Dijon mustard.
- Pour the sauce into the vegetables and stir.
- Add the chicken and peas and transfer the mixture to a casserole dish or individual crocks.
- This meal can be refrigerated, at this point, for make-ahead dinners.
- Preheat the oven to 375 degrees F.
- Prepare the drop biscuit mix for 8 biscuits and stir in a little chives, parsley or dill for flavor.
- Top chicken casserole or crocks with drop biscuits and arrange them on a baking sheet.
- Bake in center of oven at 375 degrees F until casserole is warm through and biscuits are lightly golden and crispy at edges.
- If the chicken filling is still warm from stove top this will take only about 10 minutes.
- If the chicken is cold, bake for 30 minutes; for the last 10 minutes, remove from oven, add biscuit mix, then return to the oven and cook uncovered until the biscuits are golden.
