Servings: Serves 8
Ingredients 2 quarts chicken stock2 1/2 pounds boneless skinless chicken breast5 tablespoons butter , divided2 tablespoons extra-virgin olive oil (EVOO), 2 turns of the pan2 large carrots , peeled and sliced into half inch thick discs1 large onion peeled and chopped4 ribs celery from the heart chopped2 large russet potatoes , peeled and choppedCoarse salt and black pepper1 bay leaf , fresh or dried1 cup frozen green peas1/4 cup fresh flat-leaf parsley chopped, a generous handful3 tablespoons (a generous handful) chopped fresh dill2 tubes ' ' bake off biscuits , store bought, any brand or varietyA few pinches cayenne pepper
Heat chicken stock to a boil in a deep skillet or pot. Add chicken breasts and poach at a gentle simmer until cooked through about 10 to 12 minutes. Remove chicken, cut into bite size pieces and reserve.
Heat a large deep pot over medium heat. Add 2 tablespoons butter plus 2 tablespoons EVOO, 2 turns of the pan. When butter melts into oil add all chopped vegetables. Season with salt and pepper, add bay leaf, cook vegetables 10 minutes until they begin to become tender. Do not brown vegetables; you just want to sweat them out a bit. While vegetables are working, over small skillet over medium heat, melt 3 tablespoons butter, whisk in flour, and cook a few minutes to form a roux. Remove and reserve.
To the vegetables add the chicken and stock that you cooked the chicken in, pouring stock through a strainer to remove any by-products from poaching the chicken. Whisk roux into your completed chicken and vegetable mixture. Simmer until vegetables are tender and sauce thickens, about 20 minutes.
While chicken works, bake off biscuits to package directions, sprinkle the tops of each biscuit with a little bit of cayenne pepper just before they go in the oven.
When ready to serve, stir peas, dill and parsley into chicken. Split biscuits and place in bottom of shallow bowls and ladle chicken on top.
* For more information about Rachael Ray, visit www.rachaelrayshow.com.