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Chicken Fricassee with Flaky Biscuits
Makes 8 servings
*1 tbls. vegetable oil
*1 tbls. margarine
*1/2 cup flour
*1/2 tsp. salt
*1/2 tsp. garlic salt
*1/8 tsp. pepper
*2 - 3 lbs. chicken, cut up
*1 medium onion, chopped
*2 celery stalks, chopped, including celery leaves
*2 cups water
*3/4 cup water
*2 chicken-flavored bouillon cubes
*1/4 cup flour
*1/2 tsp. salt
*1/8 tsp. pepper
*1/2 cup milk
*8 baking mix biscuits (Bisquick)
1Heat oil and melt margarine in dutch oven.
2Dredge chicken pieces in flour seasoned with salt, garlic salt and pepper and add to pot. Cook over med-high heat until well browned, turning occasionally.
3Add onion, celery and 2 cups water.
4Reduce heat, cover and simmer over low heat 45 minutes, until chicken is cooked through. Remove chicken to platter and cool.
5Remove chicken meat from skin and bones and cool. Shred or cut meat into bite-sized pieces. Set aside.
6To make gravy, remove any excess fat from the broth. Add 3/4 cup water and bouillon cubes. Bring to boil.
7Make paste of the flour, salt, pepper and milk; stir into broth. Cook, whisking constantly until thickened, about 10 minutes.
8Return chicken to gravy and continue to simmer until ready to serve.
9Prepare biscuits according to package directions.
10Slice biscuits open and serve chicken fricassee over biscuits.