The cold weather months sometimes creep in stealthily, like a lion on the hunt. They barely make their presence known, offering only a small smattering of below 60 degree days before really roaring on to the scene with a blast of frigid air. This fall has been much like that quiet, hunting lion. Between weekends of mid-80s and week days of mid to low 60s, the cold weather has yet to really descend on the Chesapeake region. When it finally does, we'll be ready for it. We come armed with hearty, warming meals fit to satisfy every soul. Take this chicken a la king, for example. It's pulls double duty in that it takes less than 30 minutes from start to finish yet it is incredibly hearty and filling. It's the kind of meal you eat on the couch, huddled under a blanket while binge watching the latest season of your favorite show. The kind of meal you grab when that icy weather finally does roar its head.
Ingredients
For chicken:
5 Tbsp. butter
1/2 yellow onion, diced
7 Tbsp. flour
2 cups milk
2 1/2 cups chopped chicken east
salt and pepper to taste
For biscuits:
1 cup all-purpose flour
1 cup white whole wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
2 Tbsp. black pepper
6 Tbsp. cold butter, cut into cubes
3/4 cup buttermilk
Directions
Begin with the biscuits. Preheat the oven to 450 degrees. Combine flour, baking powder, black pepper and baking soda in the bowl of a food processor (alternately, you could just use a bowl and mix well). Pulse 2 or 3 times to combine. Add in the butter then pulse until the mixture resembles coarse crumbs. With the processor on low, pour the buttermilk into the mixture in a stream until it just comes together. Place the dough on a lightly-floured surface. Pat it down until it is 3/4 inch thick. Use a biscuit cutter and cut out biscuits until you have only scraps remaining. Combine the scraps and cut the remaining into more biscuits. Place the biscuits on a parchment lined baking sheet and bake for 15 minutes until golden.
To prepare the chicken, melt butter in a skillet over medium high. Add in onion and sauté until softened. Add in flour and whisk well, ensuring that the flour is completely combined. Slowly add in the milk, 1/2 cup at a time. Whisk thoroughly. A very thick, white sauce will form. Once you’ve added all the milk, add in the chicken. Stir well to combine and season with salt and pepper.
To assemble, place a heaping spoonful of chicken on top of a sliced biscuit. Place the biscuit lid on top.
Serves 4 to 6
--Kim Cooper--
