Chicken & Biscuits

A one-skillet dinner, adapted from a recipe at the always-tasty What Geeks Eat

Fresh rosemary, sage and thyme, celery, onion, potato, carrots, milk, baking powder, S&P, roasted chicken stock concentrate, all-purpose flour, white wine, butter and bone-in chicken thighs.

Prep the vegetables.  Cook the potatoes to about half done in a little olive oil and butter.  Add the rest of the vegetables and continue to cook until colored but slightly underdone (the flavor of root vegetables is enhanced by browning).  Set the vegetables aside.

Add a little more butter & olive oil to the pan and brown the chicken well on all sides.  Continue to cook the chicken until slightly underdone.  Set the chicken aside.

Deglaze the pan with white wine, scraping up all the brown bits with a wooden spoon. Add herbs, liquid chicken stock and a spoonful of the concentrate to pan and reduce over high heat until reduced by half.  Sauce should be thick enough to coat the back of a spoon.

Add the chicken and vegetables back to the pan and simmer over low heat while preparing the biscuits.

Make a basic biscuit dough from flour, salt, baking powder, milk and cold butter.  Roll the dough into a cylinder then cut into 1 inch thick biscuits.  Place biscuits on top of chicken then put the skillet into a 400 degree oven until the chicken is cooked through and the biscuits are golden brown, about 15-20 minutes.

Serve 2 thighs and biscuits per adult.

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