From Dish Nicole:
I just recently celebrated my 29th birthday, otherwise known as the last year of my 20’s. I decided that 29 sounds like a mature and sophisticated age. 29 sounds like the age you throw yourself a birthday brunch at your apartment and cook for all of your friends rather than get sloshed at a bar. So that is exactly what I did. It was a blast. Per the usual, I over-bought and over-cooked and had loads of leftover ingredients in the fridge. Once I took inventory I decided that buttermilk biscuits and chicken a la king would be my next SLD. Buttermilk biscuits are super easy to make and you probably have everything you need to make them (minus the buttermilk) without even realizing it. They are always delicious and always impress.
What you need for the biscuits:
2 cups flour
¼ teaspoons baking soda
1 tablespoon baking powder
1 teaspoon salt
6 tablespoon unsalted butter (cold)
1 cup (approx) buttermilk
You can make the biscuits before starting the chicken or wait until it’s simmering on the stove. I always hold off so that the biscuits are fresh out of the oven when it’s time to eat. While getting all of the ingredients together, preheat the oven to 450 degrees. Combined all of the dry ingredients in a large bowl or food processor and then add the chilled butter in chunks. You want the mixture to resemble a course meal. I recommend using a food processor for this. Return the mixture to a bowl and add the buttermilk, adding more if the consistency is too dry. You can pat the dough out on a floured surface and use a cookie cutter to get perfect round biscuits but I don’t mind the free form shape so I scoop about a ¼ cup of the dough out and drop onto a cookie sheet. I also added shredded cheddar to the top to make them extra tasty.
Bake these puppies for 10-12 minutes or until golden brown and that’s all there is to it.
Next up, the chicken:
3 cups diced cooked chicken (I chose to poach chicken breasts but you can also use leftovers from a roast chicken)
3 tablespoons butter
4 small shallots
¼ cup flour
2 cups milk, ½ and ½ or evaporated milk
1 ½ cups chicken broth
1 cup diced carrot
1 cup diced celery
½ cup peas
3 cloves garlic diced
½ cup chopped fresh dill
Salt and pepper
In a large deep skillet or saucepan melt the butter over medium heat. Next add in the shallots and garlic and cook until softened. Add in the celery and carrots and cook for an additional 5 minutes. At this point you can blend in the flour, coating the veggies. Gradually add in the milk, broth, salt and pepper and bring to a simmer. Add in the chicken, peas and fresh dill and simmer for about 10 more minutes or until it thickens to your liking. Serve it up in a bowl with those delicious biscuits and you have yourself one comforting meal. Please note: Friends, roommates and boyfriends really enjoy this meal and will ask you to make it for them again and again.
Oh lordy, that looks yummy!
Chicken a la king is the bomb
That looks good. A girlfriend(61yrs. old) just told me she serves chicken ala king over biscuits for breakfast to her family on the holidays-as a tradition. Your recipe looks easy and good, and it’s nice to see a young girl cook!!
50+ girl /mom of 4 grown sons