Lemon Chicken Fricassee with Biscuit Topping

By gmasusan

Ingredients

• 8 skinless, boneless chicken thighs (about 1 3/4 pounds), quartered
• Salt and pepper
• 1/2 cup plus 2 tablespoons vegetable shortening, chilled
• 1 onion, chopped
• 1 clove garlic, finely chopped
• 2 cups plus 2 tablespoons flour
• One 14.5-ounce can chicken broth
• 1 cup frozen peas and carrots
• Grated peel and juice of 1 lemon
• 1 tablespoon baking powder
• 1 cup plus 2 tablespoons buttermilk

Details

Servings 4
Adapted from rachaelraymag.com

Preparation

Step 1

Directions:

Preheat the oven to 425°. Season
the chicken with salt and pepper.
In a large, ovenproof skillet, heat
2 tablespoons shortening over
medium-high heat. Add the chicken
and cook, stirring, until browned,
about 5 minutes. Add the onion
and garlic and cook, stirring, until
softened, about 5 minutes. Stir in
2 tablespoons flour and cook,
stirring, for 2 minutes. Add the broth
and bring to a boil, scraping up any
browned bits. Stir in the peas and
carrots, lemon peel and lemon juice.

In a bowl, combine the remaining
2 cups flour, the baking powder
and 1/2 teaspoon salt. Using your
fingertips, rub the remaining 1/2 cup
shortening into the dry ingredients.
Stir in 1 cup buttermilk to form a
dough. Transfer to a floured surface
and roll out 1/2 inch thick. Using a
3-inch cookie cutter, form 8 biscuits.

Top the chicken mixture with
the biscuits and brush the dough
with the remaining 2 tablespoons
buttermilk. Bake until browned and
cooked through, about 25 minutes.