Rachael Ray

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, divided
• 1 onion, chopped
• 1 clove garlic, finely chopped
• 2 cups plus 2 tablespoons flour, divided
• 1 can chicken broth (14.5 ounces)
• 1 cup frozen peas and carrots
• Grated peel and juice of 1 lemon
• 1 tablespoon baking powder
• 1 cup plus 2 tablespoons buttermilk, divided

Details

Servings 4
Adapted from rachaelray.com

Preparation

Step 1

Pre-heat the oven to 425°F.

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 shortening into the dry ingredients. Stir in 1 cup buttermilk to form a dough. Transfer to a floured surface and roll out to 1/2-inch thick. Using a 3-inch cookie cutter, form eight 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.

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