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Slow-Cooked Chicken with Herbed Biscuits

Williams Sonoma
  • 215 minutes
  • Serves 10

INGREDIENTS

2 lb

Chicken breasts, boneless skinless

1 tbsp

Chicken demi-glace

3

Celery stalks

3/4 lb

Chanterelle mushrooms

1/2 cup

Chives, fresh

6 tbsp

Flat leaf parsley, fresh

1 1/2 cups

Pearl onions

1 1/2 cups

Peas, fresh or frozen

1 lb

Red potatoes

2 tsp

Thyme, fresh

5 cups

Chicken stock

1 tbsp

Baking powder

3 cups

Flour

1 1/2 tsp

Kosher salt

1

Kosher salt and freshly ground pepper

2 tsp

Sugar

2 tbsp

Canola oil

8

cut into pieces 8 tbs. (1 stick) cold unsalted butter, unsalted

18 tbsp

Butter, unsalted

7/8 cup

Buttermilk

1 cup

Parmigiano-reggiano cheese, grated

1/3 cup

Sherry, dry