In my past lives… (read marriage), I was a much more prolific blogger. I wrote quite often, I kept a cleanish house, and I was always experimenting with new recipes and cleaning techniques. I either went to school or worked full time for most of it, and was raising 2 boys with my then-spouse.
I felt like I had a pretty good handle on the whole housewife thing. So… I’m digging through those archives to bring old content to life again.
Today’s post is from 2/19/13. It’s funny that I had my first set of Wolfgang Puck pots during that post, and that was one of the very first things I replaced after the fire! My favorite piece of cookware is the chefs pot. It’s a little different now, but it is still a nice big pan to hold a bunch of nice vegetables when you are cooking them down. I use it for a lot of my meals. Added bonus, it cleans really easily and you don’t have to worry about the non-stick stuff scrapping off. š
One of my families favorites is Chicken N Biscuits. I used to strictly use Melissa D’Arabian’s recipe because I feared change and it is really, really good. However, I did some tweaking and came up with some changes.
3 strips bacon, diced (or… 3 finger widths from the side of a frozen hunk of bacon)
2 T veg oil
1 whole chicken, cut up (skin on)
1 T house seasoning
3 carrots, chopped
2 celery, chopped
3 cloves garlic, minced
2 – 3 potatoes, diced
1/2 onion, diced
1/2 C Sherry
2 T Italian Seasoning
1 T flour
1 carton chicken stock
some water – usually about 2 cups
Add the bacon to a med-high pot, stir until the fat is rendered out. Set aside, leaving as much of the drippings as possible.
Sprinkle house seasoning on the chicken. Brown chicken 2 minutes on each side. Set aside.
Add oil to pot, lower heat to Medium. Add in vegetables, saute for 5 – 7 minutes. Stir in Italian seasoning.
Deglaze pan with sherry, scraping up as much of the browned bits from the bottom as possible. Sprinkle with flour and stir to combine. Yes – it’ll look glumpy.
Add in the chicken stock slowly, stirring and mixing as you to to get some of the glumpy off.
Place the chicken on top of the veg in a single layer, nestling it in as best as you can.
Add in the chicken stock. Add water evenly around the outside of the pot, until the liquid comes up to almost the top of the chicken.
Lower heat to Low, cover, and simmer 30 minutes. Then uncover and simmer 15 more minutes.
Serve with your favorite biscuits.
This is really good as a soup the next day if you strip all the meat off the bone, add it into a leftover container with the remaining veg and broth. Mmm.
Bucketful Of Crazy 