3 cups chicken stock
4 whole chicken pieces(adding up to 2lbs.)
2 carrots, sliced
1 celery stalk,sliced
1 onions,sliced
1/2 tsp dried thyme
1 lb italian sausage or spicy sausage, in bulk form
3 tbs unsalted butter
1/3 cup flour
2 tbs minced fresh parsley
S&P
1 recipe Lemon-Thyme Biscuit dough http://www.netcookingtalk.com/forums/showthread.php?p=40998#post40998
in a large saucepan over medium-high heat, bring stock,chicken,carrots,clery,onion,bay leaf and thyme to a simmer. reduce heat to low, cover and simmer until chicken is no longer pink inside, about 40 minutes.
transfer chicken to a plate and strain veggies, removing the bay leaf and reserving the chicken stock. when chicken is cool enough to handle, remove the meat from the bones, discarding the skin and bones. set aside meat with the veggies.
preheat the oven to 400*F
meanwhile in a skillet over medium heat, brown the sausage until no longer pink. drain off fat and set aside.
in a heavy bottomed pot like a dutch oven, melt butter over medium heat, add flour and make a roux. cook about 2 minutes. add reserved stock and cooked until thickened, about 2 more minutes. add veggies,chicken,sausage and parsley.
use a scoop to drop dough on top of the chicken-sausage mixture, evenly covering the surface.
bake in oven until biscuits are firm, about 25 minutes.
serve hot
4 whole chicken pieces(adding up to 2lbs.)
2 carrots, sliced
1 celery stalk,sliced
1 onions,sliced
1/2 tsp dried thyme
1 lb italian sausage or spicy sausage, in bulk form
3 tbs unsalted butter
1/3 cup flour
2 tbs minced fresh parsley
S&P
1 recipe Lemon-Thyme Biscuit dough http://www.netcookingtalk.com/forums/showthread.php?p=40998#post40998
in a large saucepan over medium-high heat, bring stock,chicken,carrots,clery,onion,bay leaf and thyme to a simmer. reduce heat to low, cover and simmer until chicken is no longer pink inside, about 40 minutes.
transfer chicken to a plate and strain veggies, removing the bay leaf and reserving the chicken stock. when chicken is cool enough to handle, remove the meat from the bones, discarding the skin and bones. set aside meat with the veggies.
preheat the oven to 400*F
meanwhile in a skillet over medium heat, brown the sausage until no longer pink. drain off fat and set aside.
in a heavy bottomed pot like a dutch oven, melt butter over medium heat, add flour and make a roux. cook about 2 minutes. add reserved stock and cooked until thickened, about 2 more minutes. add veggies,chicken,sausage and parsley.
use a scoop to drop dough on top of the chicken-sausage mixture, evenly covering the surface.
bake in oven until biscuits are firm, about 25 minutes.
serve hot
