It's barely above zero and snowing hard, so tonight seems the perfect evening for the King Arthur Flour Chicken and Biscuits supper. This has been a family favorite for years, and is probably the dinner most requested for birthdays. Dad likes a side dish of peas and carrots to stir in, I prefer a green salad to cut the creamy richness.
This is the dish I bring in for new mommas, grieving families, and even chemo patients. It's New England comfort food at it's very best, and even tiny children love it. If you're bringing it in to a friend, remember to use a disposable pan. They don't need the extra trouble of clean-up when their lives are already topsy-turvy. I like to give disposable plates and cutlery, too, a little extra touch I learned from my first boss. A fresh or frozen fruit salad makes a nice side dish and is gentle on the tummy.
Don't be put off by the fact you start with a whole chicken. If you poach the chicken the night before, dinner still goes together in under 45 minutes. The recipe has three parts: poaching the chicken and reducing the stock, pulling the meat and making the sauce, and mixing the biscuit topping. You'll probably remember that I spread the biscuit dough on like a cobbler at home rather than scooping individual biscuits.
|Chicken and Biscuits, cobbler-style|