Foodie Friday: Chicken a la Kathy

Chicken à la Kathy (Prep. time 30 minutes. Serves 6-8)

4 chicken thighs (I prefer bone-in for more flavor but couldn’t find them)

salt, pepper

1 Tb. olive oil

1 Tb. butter

1 small onion diced

½  red bell pepper diced

1 C. sliced mushrooms

4 Tb. flour

1 C. frozen mixed vegetables (corn, beans, peas, carrots)

1/2 C. milk

1 C. chicken stock

1 roll prepared biscuits

Preheat the oven per the biscuit package instructions.  Place the biscuits on a parchment lined baking sheet.  While the oven is preheating, heat the olive oil in a sauté pan.  Cook the thighs and remove when they are browned on all sides.  Add the onion and pepper and cook until they soften. Stir in the mushrooms and add butter.  Once the mushrooms are softened, stir in the flour until the vegetables are well coated and the roux starts to thicken. Salt and pepper to taste  Add in the frozen vegetables.  Bake the biscuits as per package instructions. While the sauté pan comes back to heat, shred or chop up the chicken.  Quickly stir in the milk and chicken stock and simmer until thickened.  Stir in the chicken and continue to simmer.  Serve over the hot biscuits or substitute cooked rice or egg noodles.  Garnish with chopped parsley.

Traditional Chicken à la King usually has the red pepper, mushrooms and sometimes peas, but not all the vegetables and chicken and biscuits is just that.  You can obviously leave items out of this recipe to make it more like either of those.

Happy New Year!