Print Friendly Recipe
Serves/Makes:6 or more.
- 4 lbs (1.8 kg). chicken breasts, skinned, boned
- 3 cups (700 ml) chicken broth
- 1 cup (225 ml) flour, for dredging
- 2 cups (475 ml) flour
- 1 cup (225 ml) vegetable oil, for frying
- 1 tbsp (15 ml) baking powder
- 1 onion, diced
- 1 tsp (5 ml) salt
- 1 tbsp (15 ml) salt
- 2 tsp (10 ml) sugar
- 1 tsp (5 ml) pepper
- 1 egg
- 1 cup (225 ml) cold water
- 1 cup (225 ml) milk
- Coat chicken with the dredging flour; reserve unused flour for making the gravy.
- Heat oil in a skillet; brown chicken, a few pieces at a time.
- Remove each browned piece and put into a large pot.
- Add the onion, the 1 tbsp (15 ml) of salt and pepper to the pot of chicken and cover all with boiling water.
- Simmer, covered, until chicken is very tender, about 20 minutes.
- Remove chicken pieces from the pot and place in a 13x9" baking dish.
- In a saucepan, use dredging flour leftovers to measure 4 tbsp (60 ml) flour; add the 1 cup (225 ml) cold water slowly, stirring often, to get out the lumps; add the chicken broth. Simmer, stirring, until thickened and smooth; pour over chicken.
- Preheat oven to 300 degrees (150 C.).
- Cover baking dish with aluminum foil and bake chicken for 40 minutes.
- Meanwhile, sift together the 2 cups (475 ml) flour, baking powder, the 1 tsp (5 ml) salt and sugar.
- In a small bowl, mix together the egg and milk.
- Just before you remove chicken from the oven, stir together the flour mixture and egg mixture (DO NOT BEAT).
- Place spoonfuls of dough on top of chicken to cover all. Return baking dish to oven as quickly as possible.
- Bake for 20 minutes more.
- TO SERVE:
- Place a portion of biscuit on a plate, upside-down, and spoon chicken and gravy over all.
- I believe I got this recipe from the Laura Ingalls Wilder cookbook, but adapted some of it to my tastes.
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