Just when we’re all getting so sick of winter, Mother Nature goes and give us a beautiful snowfall for Valentine’s Day. I had to go out and capture the newly fallen snow on the trees. This is at one of my favorite places, Quarry Park in Waite Park, Minnesota. I love all the shades of blue.
Back to food. I tend to gravitate towards simple, easy, comfort foods. One of the best recipes that I’ve found is from Real Simple magazine: Slow-Cooker Creamy Chicken & Biscuits. Comfort food to the core. I used to make is as written before I went completely wheat-free and low-fructose. Last weekend, I decided it was the perfect time to adapt this recipe to my new way of eating.
It turned out that a blizzard was in the forecast and my husband and our neighbor friend were all to happy to come in and have this for dinner after several hours of snow-blowing and shoveling the driveways and sidewalks. I also fixed something special for dessert, which I will share in a later post!
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| Drop Biscuits adapted from Art & Potatoes |
All I did with this recipe was leave out the onions and peas and substitute gluten-free flour for regular flour. I also like to use Herbes de Provence (from my previous post) in this dish. It gives it a certain “je ne sais quoi.” And then there were the biscuits. Well, what made me think of this recipe in the first place was coming across this biscuit recipe: Nummy Biscuits from Art & Potatoes. (Check it out for some really great low-fructose recipes, along with some beautiful artwork!) I just knew this was the biscuit recipe I had been looking for.
The Nummy Biscuits and Creamy Chicken are a match made in heaven. They are so easy to make too. Look below the recipe for step-by-step instructions!
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Slow-Cooker Creamy Chicken & Biscuits
Gluten-Free, Not low-FODMAP
serves 4 – 6
Ingredients
4 carrots, sliced
4 ribs celery, sliced
1/4 cup gluten-free all-purpose flour (I used Sweet Rice Flour Blend)
1 1/2 pounds boneless, skinless chicken thighs or breasts
1/2 teaspoon Herbes de Provence
1 1/2 teaspoons kosher salt, divided
1/4 teaspoon ground black pepper
1/2 cup dry white wine
1/2 cup chicken broth
Drop Biscuits (see recipe below)
1/2 cup heavy cream
Directions
- In a 4- to 6-quart slow cooker, toss together the carrots, celery and flour. Place the chicken on top and season with Herbes de Provence, 1 teaspoon kosher salt and pepper. Add the wine and broth.
- Cover and cook until the chicken and veggies are tender, low for 5 to 6 hours or high 2 1/2 to 3 hours.
- Thirty minutes before serving, prepare the biscuits (recipe below).
- Ten minutes before serving, add the cream and remaining 1/2 teaspoon kosher salt to the chicken and stir to combine. Cover and cook until heated through, 5 to 10 minutes more.
- To serve, place the bottom halves of the biscuits on a plate, then top with chicken mixture and the biscuit tops.
- Heat oven to 375 degrees. Line a cookie sheet with parchment paper or lightly grease.
- In a large bowl, stir together the cornstarch or tapioca flour, potato starch, dextrose, xanthan gum and salt. Cut in the butter and stir in the milk until dough is no longer soupy. Stir in the baking powder and soda.
- Drop biscuits by large spoonfuls (I used a cupcake scoop) onto the prepared cookie sheet. Bake for 12 to 14 minutes or until lightly browned.
Combine the starch, flour, sugar, xanthan gum and salt. I also tried this recipe with tapioca flour instead of cornstarch and it worked well. The tapioca makes the biscuits a little chewier, but also a little softer. I like either the cornstarch or the tapioca.
Add the butter. I’ve always “cut in” the butter when making biscuits. I don’t know if it’s necessary with gluten-free baking though. The point of cutting in is to have little chunks of butter left so when it bakes, the butter melts and leaves a pocket of air, making the biscuits fluffier. I think this works with gluten-free baking, but maybe I’m wrong? Just cut up the butter with your spoon while you stir so it looks crumbly.
Add the milk.
It will be soupy at first, but keep stirring.
Stir in the baking powder and soda.
Drop the biscuits by large spoonfuls onto the cookie sheet. I found my cupcake scoop works really well for this purpose.
Bake until nice and brown.
Serve the chicken over the biscuits and tuck into a warm, comforting meal.
