Rating: 5 stars
4104 Ratings
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  • 5 star values: 4104
  • 4,104 Ratings
Damon Lee Fowler
February 2002

Gallery

© William Meppem

Recipe Summary

Yield:
4
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Ingredients

BISCUITS
CHICKEN

Directions

Instructions Checklist
  • Preheat the oven to 450°. In a bowl, whisk the flour, baking powder and salt. With a pastry blender, cut in the shortening until the mixture resembles coarse meal. Add the cheese; toss to coat. Stir in the buttermilk until the dough comes together.

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  • 2. Turn the dough out onto a lightly floured work surface and pat it into a 1/2 -inch thickness. Dip a 3-inch round biscuit cutter in flour and cut out 8 biscuits. Transfer the biscuits to a baking sheet and bake for 10 to 12 minutes, or until golden brown.

  • In a large, deep skillet, melt the butter. Add the chicken, season with salt and pepper and cook over moderately high heat until golden brown, about 8 minutes; transfer to a plate. Add the ham to the skillet and cook, stirring, for 1 minute. Add the scallions, broccoli and carrot, cover and cook over low heat until the broccoli is bright green, 3 minutes.

  • Return the chicken to the skillet and add the thyme leaves, cayenne and a pinch of salt and pepper. Cook over moderate heat, stirring, for 1 minute. Add the sherry and simmer until almost evaporated, about 2 minutes. Add the cream and simmer until thickened slightly, about 5 minutes; season with salt and pepper.

  • Split the biscuits and set 2 bottoms on each plate. Spoon the chicken and sauce over the biscuit bottoms, add the tops and serve.

Suggested Pairing

The combination of cheese, cream and chicken will complement an equally rich, creamy-textured Chardonnay-based wine with roundness and depth. Choose an example that isn't too fruity or oaky.

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