Shelly's Recipe

CHICKEN-VEGETABLE SHORTCAKES

Category: Casseroles - Chicken and Turkey

Biscuits
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons vegetable shortening, chilled
3/4 cup grated sharp Cheddar cheese
1 cup buttermilk

Chicken
2 tablespoons unsalted butter
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
Salt and freshly ground pepper
1/4 cup julienned country ham or prosciutto (1 ounce)
4 scallions, white and light green parts only, cut into 1-inch lengths
2 cups small broccoli florets
1 medium carrot, halved lengthwise and thinly sliced crosswise
1 tablespoon chopped thyme leaves
Pinch of cayenne pepper
1/4 cup dry sherry
1 cup heavy cream

Biscuits: Preheat the oven to 450°. In a bowl, whisk the flour, baking powder and salt. With a pastry blender, cut in the shortening until the mixture resembles coarse meal. Add the cheese; toss to coat. Stir in the buttermilk until the dough comes together.

Turn the dough out onto a lightly floured work surface and pat it into a 1/2 -inch thickness. Dip a 3-inch round biscuit cutter in flour and cut out 8 biscuits. Transfer the biscuits to a baking sheet and bake for 10 to 12 minutes, or until golden brown.

Chicken: In a large, deep skillet, melt the butter. Add the chicken, season with salt and pepper and cook over moderately high heat until golden brown, about 8 minutes; transfer to a plate. Add the ham to the skillet and cook, stirring, for 1 minute. Add the scallions, broccoli and carrot, cover and cook over low heat until the broccoli is bright green, 3 minutes.

Return the chicken to the skillet and add the thyme leaves, cayenne and a pinch of salt and pepper. Cook over moderate heat, stirring, for 1 minute. Add the sherry and simmer until almost evaporated, about 2 minutes. Add the cream and simmer until thickened slightly, about 5 minutes; season with salt and pepper.

Split the biscuits and set 2 bottoms on each plate. Spoon the chicken and sauce over the biscuit bottoms, add the tops and serve.