Hello again! I have been so busy, working on crafting for a couple of big shows coming up and not spending as much time in the kitchen as I need or like to. That will be changing soon! I promise!
I was at my son and daughter in laws the other day and decided I would test a new recipe on them. It was a hit and among the moans and groans my grandson blurts out, "NONNA, dat mell dood"! It was priceless. I can't believe he and his sister will soon be 2. I don't know where the time goes! Wait, yes I do, it has OBVIOUSLY been walking all over my face, because what else would be leaving all of these new lines?
ANYWAY.... with the arrival of fall, is the arrival of comfort food. It is almost like that fact that it is fall makes it OK to indulge regularly. At least semi-regularly. No excuse needed, it is just fall, it is what is done in the fall. The gym? No that is for spring and summer, fall is for comfort food!
Enjoy this as much as my family did and I hope someone in your life hollers at you and says, "MMMM, da melll DOOD"!
1 T olive oil
1 T butter
3 lg chicken breasts, cubed. uncooked
1/4 tsp poultry seasoning
1/2 tsp onion powder
1 tsp salt
2 cups diced carrot
2 cups chopped celery
1 cup finely chopped onion
2 1/2 cups chicken stock
1/4 cup flour
1/2 cup half and half or heavy cream
1 can of 8 over sized buttermilk biscuits
In a large pot add in your butter and oil. When the butter has melted add in the chicken, poultry seasoning, onion powder and salt. Stir often and cook until chicken is cooked all the way through. This will depend on the size of your chunks of chicken but I would guess 5-7 minutes. When it is done, remove from the pot, leaving all of the liquid behind.
Now add in your carrots, celery and onion. Saute for about 4-5 minutes, until they are tender crisp. We aren't going for mush, we want a little bite to them veggies, but we want to cook them so they are a bit more tender.
When they are at your desired level of tender crisp, add in flour, and stir, coating the veggies for about 1 minute. Now add in chicken stock and cream/or half and half. Stir to get the flour dissolved, add the chicken back in, and bring to a boil, let simmer heavily until your mixture begins to thicken.
Pour into a greased or sprayed 9x13 pan and place your refrigerator biscuits on top. Bake according to biscuit directions. Let sit 5 minutes before serving.