This is a variation of a recipe I found in San Francisco Flavors, put out by the Junior League of the same city in '99. Serves eight.
add to shopping list Ingredients
1 medium yellow onion, diced
1 leek, white part only, sliced
4 cloves garlic, minced
2 each boneless, skinless chicken breasts (or other chicken meat), cubed
1/4 cup white wine
water to cover
2 each medium red potatoes, scrubbed and diced
2 each carrots, also diced
2 teaspoons dried thyme
1 teaspoon kosher salt
1 teaspoon black pepper
1 1/2 cups frozen peas
- 4 tablespoons unsalted butter
1/4 cup unbleached all-purpose flour
1 cup milk
2 cups unbleached all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon baking soda
4 ounces unsalted butter, cold and cubed
2 teaspoons dried rubbed sage
3/4 cup buttermilk
1. Heat oil in large saucepan.
2. Add chicken pieces and cook on medium-high heat until browned.
3. Deglaze with wine, then add onion, leek, carrot, garlic, and potatoes.
4. Add water to barely cover.
5. Add thyme, salt and pepper.
6. Cover saucepan and simmer gently until meat is cooked and vegetables are tender.
7. Melt butter in small saucepan.
8. Sprinkle flour over and cook, stirring constantly over medium heat, to make a roux.
9. When roux smells like popcorn and looks like damp sand, whisk in milk.
10. Stir constantly until thickened.
11. Whisk roux into main pot.
12. Season to taste with salt and pepper.
13. Stir in peas.
14. Set aside.
15. Combine flour, salt, baking powder, baking soda, butter, and sage in the workbowl of a food processor fitted with metal blade.
16. Process is short bursts until mixture is coarse meal.
17. With the machine running, slowly dribble in buttermilk until dough just comes together.
18. Turn out on lightly floured surface and pat into shape.
19. Pour filling into cooking vessel - I usually use individually sized ramekins. A cast iron skillet works very well, as do deep dish pyrex type bowls.
20. Cut biscuit to appropriate size and place over filling.
21. Cook at 400ºF until biscuit is golden.
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