Thursday, March 8, 2012

Chicken Fricassee Over Biscuits

The original version of this recipe was from an old Emeril show

1 whole roasted chicken (could use a rotisserie chicken, or try THIS RECIPE)
4 strips bacon, cooked and crumbled (in large skillet saving fat in the skillet)
2 Tblsp unsalted butter
1/2 lb sliced mushrooms
1 onion chopped
salt and pepper to taste
3 Tblsp flour
3 C chicken stock (or canned broth)
1 tsp thyme
14oz can petite diced tomatoes Or equivalent of cut up fresh
8 large biscuits (homemade or in the can)

debone chicken and tear into large bite size pieces
add butter to the bacon fat in the skillet (I took out some of the bacon fat)
when melted, add mushrooms and cook until soft and slightly brown on the edges about 4 min
add onion, salt and pepper and cook until onions are wilted about 2 min
add flour and cook and stir until flour is medium brown 
add stock and thyme cooking and stirring occasionally until sauce is thickened and smooth 10-15 min
add tomatoes and cook until they begin to break down and the sauce is a nice consistency 10-15 min
add chicken pieces and cook until warmed through 5-10 min
to serve, ladle over hot split biscuits

Until Next TIme.....

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