Chicken a la King has a thick and creamy sauce that's perfect over biscuits.
cups all-purpose flour
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons butter, chilled
3/4 cup buttermilk
a la King:
1/2 pounds boneless, skinless chicken breasts, cubed
4 cups water, plus more as needed
6 tablespoons margarine or butter, melted
3 stalks celery, chopped
3 carrots, peeled and chopped
1/2 onion, chopped
1/2 green pepper, chopped
1 teaspoon poultry seasoning
1/2 teaspoon black pepper
1 cup all-purpose flour
4 cups water
4 chicken bouillon cubes
1 cup milk
1 can condensed cream of
4 ounces frozen peas
Preheat the oven 450 degrees F. Combine dry ingredients in a large bowl and stir. Cut the cold
butter into chunks and cut it into the flour until the dough resembles coarse
crumbs. Add the buttermilk and mix until combined. Turn
the dough onto a floured board and gently roll it out until it's about 1/2-inch
thick. Using a round cutter cut the dough into 12 biscuits and arrange them on
a cookie sheet.
until the biscuits are golden brown, about 10 to 12 minutes.
In a medium-sized pot, add the chicken pieces and enough water to cover. Boil
over high heat until the chicken is cooked, and then remove them from
the water to a plate. In
a large pot, over medium heat, add the melted margarine or butter along with
the celery, poultry seasoning, onions, green peppers, carrots and black
pepper. Sauté until the vegetables become soft. Add the flour and stir
continuously to prepare a roux.
a large saucepan, add the bouillon cubes and 4 cups water. Boil
over medium heat. and once the mixture comes to a boil, turn off the heat. Add the
vegetable mixture and stir to combine. In another saucepan over low heat, add
the milk and condensed cream of mushroom soup and simmer until heated through.
Add the milk mixture, the frozen peas and the chicken to the vegetable mixture
and simmer for about 5 minutes.
Irish Lamb stew is a rich stew full of potatoes, leeks and carrots. Nothing here is browned first, just all stewed together. To keep it healthy make sure to trim the lamb of any visible fat before you cook it.
- 2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
- 1 3/4 pounds white potatoes, peeled and cut into 1-inch pieces
- 3 large leeks, white part only, halved, washed (see Tip) and thinly sliced
- 3 large carrots, peeled and cut into 1-inch pieces
- 3 stalks celery, thinly sliced
- 1 14-ounce can reduced-sodium chicken broth
- 2 teaspoons chopped fresh thyme
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1/4 cup packed fresh parsley leaves, chopped
Combine lamb, potatoes, leeks, carrots, celery, broth, thyme, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the lamb is fork-tender, about 8 hours. Stir in parsley before serving.