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About the Dish

  • All Purpose Flour

    All Purpose Flour

  • Cornmeal

    Cornmeal

  • Baking Powder

    Baking Powder

  • PeachDish Salt

    PeachDish Salt

  • Butter

    Butter

  • Boneless and Skinless Chicken

    Boneless and Skinless Chicken

  • Yellow Onion

    Yellow Onion

  • Carrot

    Carrot

  • Celery

    Celery

  • Bragg Liquid Aminos

    Bragg Liquid Aminos

  • Sage

    Sage

METHOD

1
Prepare your mise en place: Peel and dice onion. Dice carrot. Dice celery. Peel and mince garlic. Pick and chop sage leaves.
2
To make biscuit dough: In a mixing bowl whisk together 1/2 cup flour, cornmeal, baking powder, and 1/4 teaspoon PeachDish salt (please note this is not the whole packet). Using the tines of a fork, press the cold butter down into the flour mixture and against the side of the bowl, cutting the butter while coating it with flour. Repeat this motion until the butter has been incorporated into the dry ingredients and broken into small, flour-coated pellets about the size of BB shot. Pour in the cold milk, and stir just enough to incorporate well. The dough will be slightly sticky. Cover with a damp paper towel, and set aside.
3
Cut chicken breasts into bite-size pieces. Season on all sides with 1/2 teaspoon PeachDish salt.
4
Place a medium skillet (if you have an oven safe, straight-sided skillet that’s 8 or 9 inches in diameter, use it) over medium heat, and add cooking oil. When oil is hot, add onion, carrot, celery and garlic. Cook while stirring 5-6 minutes, or until onions begin to appear translucent.
5
Stir in remaining 2 tablespoons flour, and continue to cook while stirring about 1 minute to lightly toast the flour (it should smell slightly nutty).
6
Add 2 cups water, Bragg Liquid Aminos and sage. Adjust heat to high and bring to a simmer while stirring continuously, making sure to scrape the bottom of the pan as you stir to prevent sticking.
7
When liquid comes to a simmer, reduce heat to low, add chicken pieces to the pan and simmer 2-3 minutes. If your skillet is not oven safe, transfer mixture to a pie pan or small baking dish. If it is oven safe, leave the mixture in the skillet.
8
Drop rounded tablespoonfuls of biscuit batter evenly over chicken mixture. You should have 8-10 biscuits. Transfer the skillet or baking dish to the oven, and bake 15-17 minutes, or until biscuits are browned. Taste and adjust seasoning as desired with remaining PeachDish salt. Enjoy!