Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Country-Style Chicken & Biscuits
with Vegetables
55 MIN
4 Servings
From the Test Kitchen
For this hearty Southern-style dish, we’re topping a medley of fall vegetables, fresh sage leaves, and seared chicken with rustic drop biscuits—baked to achieve a perfectly golden brown exterior and fluffy interior.
Get Cooking-
NutritionPER SERVING
-
Calories640 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
1⅛ lbs Chopped Chicken Breast
- 1 Delicata Squash
-
1 Yellow Onion
- ¾ lb Carrots
- 2 Tbsps All-Purpose Flour
- 1 bunch Sage
- 2 Tbsps Chicken Demi-Glace
- 2 Tbsps Crème Fraîche
-
1 cup Biscuit Mix
- ½ cup Sour Cream
- ¼ cup Grated Pecorino Cheese
-
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the vegetables:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut off and discard the ends of the squash; halve lengthwise. Using a spoon, scoop out and discard the pulp and seeds, then medium dice. Pick the sage leaves off the stems; discard the stems and thinly slice the leaves. Place the prepared vegetables and sage leaves in a large baking dish. Drizzle with 2 tablespoons of olive oil and season with salt, pepper, and the spice blend. Toss to coat. Spread into an even layer. Roast 14 to 16 minutes, or until slightly softened. Leaving the oven on, remove from the oven.
2
Cook the chicken:
While the vegetables roast, pat the chicken dry with paper towels. Place in a bowl; season with salt and pepper. Add the flour; toss to coat. In a large pan, heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer (tapping off any excess flour before adding). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until lightly browned on all sides. Add the demi-glace (carefully, as the liquid may splatter) and 1/2 cup of water. Cook, stirring occasionally and scraping up any browned bits, 2 to 3 minutes, or until the liquid is slightly thickened and the chicken is cooked through. Turn off the heat.
3
Mix the biscuit dough:
While the chicken cooks, in a large bowl, combine the biscuit mix and 1/2 cup of water. Stir until just combined (be careful not to overmix).
4
Assemble, bake, & serve the casserole:
To the baking dish of roasted vegetables, carefully add the cooked chicken and sauce, crème fraîche, and sour cream. Stir to combine. Scoop out 8 equal-sized dollops of the biscuit dough and evenly place on top of the chicken and vegetable mixture. Lightly brush or drizzle the tops of the biscuits with olive oil. Bake the casserole 12 to 14 minutes, or until the biscuits are set and cooked through. Remove from the oven and top with the cheese. Let stand at least 2 minutes before serving. Enjoy!
1
Prepare & roast the vegetables:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut off and discard the ends of the squash; halve lengthwise. Using a spoon, scoop out and discard the pulp and seeds, then medium dice. Pick the sage leaves off the stems; discard the stems and thinly slice the leaves. Place the prepared vegetables and sage leaves in a large baking dish. Drizzle with 2 tablespoons of olive oil and season with salt, pepper, and the spice blend. Toss to coat. Spread into an even layer. Roast 14 to 16 minutes, or until slightly softened. Leaving the oven on, remove from the oven.
2
Cook the chicken:
While the vegetables roast, pat the chicken dry with paper towels. Place in a bowl; season with salt and pepper. Add the flour; toss to coat. In a large pan, heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer (tapping off any excess flour before adding). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until lightly browned on all sides. Add the demi-glace (carefully, as the liquid may splatter) and 1/2 cup of water. Cook, stirring occasionally and scraping up any browned bits, 2 to 3 minutes, or until the liquid is slightly thickened and the chicken is cooked through. Turn off the heat.
3
Mix the biscuit dough:
While the chicken cooks, in a large bowl, combine the biscuit mix and 1/2 cup of water. Stir until just combined (be careful not to overmix).
4
Assemble, bake, & serve the casserole:
To the baking dish of roasted vegetables, carefully add the cooked chicken and sauce, crème fraîche, and sour cream. Stir to combine. Scoop out 8 equal-sized dollops of the biscuit dough and evenly place on top of the chicken and vegetable mixture. Lightly brush or drizzle the tops of the biscuits with olive oil. Bake the casserole 12 to 14 minutes, or until the biscuits are set and cooked through. Remove from the oven and top with the cheese. Let stand at least 2 minutes before serving. Enjoy!
Tips from Home Chefs