Just when we're all getting so sick of winter, Mother Nature goes and give us a beautiful snowfall for Valentine's Day. I had to go out and capture the newly fallen snow on the trees. This is at one of my favorite places, Quarry Park in Waite Park, Minnesota. I love all the shades of blue.
Back to food. I tend to gravitate towards simple, easy, comfort foods. One of the best recipes that I've found is from Real Simple magazine: Slow-Cooker Creamy Chicken & Biscuits. Comfort food to the core. I used to make is as written before I went completely wheat-free and low-fructose. Last weekend, I decided it was the perfect time to adapt this recipe to my new way of eating.
It turned out that a blizzard was in the forecast and my husband and our neighbor friend were all to happy to come in and have this for dinner after several hours of snow-blowing and shoveling the driveways and sidewalks. I also fixed something special for dessert, which I will share in a later post!
|Drop Biscuits adapted from Art & Potatoes|
The Nummy Biscuits and Creamy Chicken are a match made in heaven. They are so easy to make too. Look below the recipe for step-by-step instructions!
Slow-Cooker Creamy Chicken & Biscuits
Gluten-Free, Not low-FODMAP
serves 4 - 6
4 carrots, sliced
4 ribs celery, sliced
1/4 cup gluten-free all-purpose flour (I used Sweet Rice Flour Blend)
1 1/2 pounds boneless, skinless chicken thighs or breasts
1/2 teaspoon Herbes de Provence
1 1/2 teaspoons kosher salt, divided
1/4 teaspoon ground black pepper
1/2 cup dry white wine
1/2 cup chicken broth
Drop Biscuits (see recipe below)
1/2 cup heavy cream
- In a 4- to 6-quart slow cooker, toss together the carrots, celery and flour. Place the chicken on top and season with Herbes de Provence, 1 teaspoon kosher salt and pepper. Add the wine and broth.
- Cover and cook until the chicken and veggies are tender, low for 5 to 6 hours or high 2 1/2 to 3 hours.
- Thirty minutes before serving, prepare the biscuits (recipe below).
- Ten minutes before serving, add the cream and remaining 1/2 teaspoon kosher salt to the chicken and stir to combine. Cover and cook until heated through, 5 to 10 minutes more.
- To serve, place the bottom halves of the biscuits on a plate, then top with chicken mixture and the biscuit tops.
Drop Biscuits (Low-Fructose & Gluten-Free)
adapted from Art & Potatoes
makes about 8 large biscuits
3/4 cup cornstarch or tapioca flour
1/2 cup potato starch
1 tablespoon sugar (or dextrose)
1 1/2 teaspoons xanthan gum
1/2 teaspoon salt
1/3 cup unsalted butter, softened
3/4 cup milk (lactose-free or non-dairy)
1 tablespoon baking powder
1/4 teaspoon baking soda
- Heat oven to 375 degrees. Line a cookie sheet with parchment paper or lightly grease.
- In a large bowl, stir together the cornstarch or tapioca flour, potato starch, dextrose, xanthan gum and salt. Cut in the butter and stir in the milk until dough is no longer soupy. Stir in the baking powder and soda.
- Drop biscuits by large spoonfuls (I used a cupcake scoop) onto the prepared cookie sheet. Bake for 12 to 14 minutes or until lightly browned.
Creamy Chicken & Biscuits Step-by-Step Instructions
Toss the carrots and celery with the flour in the slow cooker.
Place the chicken thighs or breasts on top of the carrots and celery and sprinkle with Herbes de Provence and salt and pepper. I like to use chicken thighs because they to not dry out as much as breasts do in the slow cooker.
Add the chicken broth. For soups I like to use homemade broth, but for when I only need a small amount of chicken broth, I like to use Better than Bouillon chicken base. Just heat 1/2 cup water in a microwave and stir in 1/2 teaspoon base.
Add the wine (and pour a little for yourself if you're so inclined!).
Cover and let the slow cooker do all the cooking while you sit back, enjoy your wine and read a magazine.
Now, make your biscuits
cupcake scoop works really well for this purpose.