POT OF GOLD

Kimi Gaines

By
@kimijo

I HAVE BEEN CHECKING OUT ST PATTY'S DAY RECIPES...I FOUND THIS IN AN OLD COOKBOOK...SOUNDS REALLY INTERESTING AND DELISH OF COURSE!!


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Ingredients

8 large
chicken breasts (with bone)
3 c
water
2 tsp
salt
1 tsp
accent seasoning
3
sprigs of parsley
3
celery tops w/leaves
8
peppercorns
1
onion, sliced
1 c
sliced carrots
1
10 oz pkg peas
1/2 c
butter, cold
1 small
onion, chopped
1 c
sliced celery
1/2 c
flour
3 c
chicken broth
1 c
milk
1 tsp
dried thyme
6 c
cut up chicken breast
1 can(s)
canned buttermilk biscuits

Directions Step-By-Step

1
PLACE A CHICKEN IN A KETTLE WITH WATER, SALT, ACCENT, PARSLEY, CELERY TOPS, PEPPERCORNS AND SLICED ONIONS. BRING TO A BOIL, COVER, REDUCE HEAT TO SIMMER FOR 1 HOUR OR UNTIL TENDER. REMOVE CHICKEN AND COOL. REMOVE MEAT FROM BONES AND CUT INTO PIECES. STRAIN JUICE AND RETAIN 3 CUPS.
2
PLACE CARROTS IN SAUCE PAN WITH A SMALL AMOUNT OF WATER AND SIMMER FOR 10 MINUTES. ADD PEAS AND COOK 5 MINUTES LONGER, DRAIN AND MELT BUTTER IN PAN. ADD ONION, SLICED CELERY AND COOK UNTIL TENDER. REMOVE FROM HEAT AND BLEND FLOUR GRADUALLY. STIR IN CHICKEN BROTH AND MILK. ADD THYME. COOK STIRRING CONSTANTLY UNTIL THICKENED AND COMES TO A BOIL. REMOVE FROM HEAT, ADD CHICKEN PIECES, CARROTS AND PEAS. MIX WELL. TURN INTO 4QT CASSEROLE. BAKE 30 MINUTES AT 350 DEGREES. TOP WITH BISCUITS. BAKE 18-20 MINUTES OR UNTIL BISCUITS ARE BROWN.

About this Recipe

Course/Dish: Chicken