Plantation Chicken and Biscuits

Prep Time: 1½ Hours
Yields: 8-10 Servings

Comment:
With all the rush and hurry of back to school, it’s important to take a break and enjoy an old-fashioned home-cooked meal together. This one is simple to prepare and full of flavor. It’s sure to become a family favorite.

Ingredients:
4 large boneless, skinless chicken breasts, cut into 1”cubes
1 (12 ounce) can of biscuits, separated
½ cup vegetable oil
¾ cup flour
1 cup diced onion
½ cup diced celery
½ cup diced green bell pepper
2 tablespoons minced garlic
½ cup sliced green onions
¼ cup parsley
1½ cups baby carrots, sliced
1½ cups potatoes, ½” dice
1 cup frozen peas
6 cups chicken stock
salt, pepper and granulated garlic to taste

Method:
Preheat oven to 375º F.  In a medium Dutch oven heat oil over medium high heat.  Add flour and cook until a light brown roux is achieved (almost a khaki color). Add onions, celery, bell pepper, and garlic. Sauté until vegetables are wilted. Add the chicken breasts and blend well. Cook 3-5 minutes. Add chicken stock and stir to dissolve the roux. Bring to a rolling boil. Reduce to a simmer and cook 30 minutes. Add carrots and potatoes and simmer 15 minutes more. Add frozen peas and season to taste with salt, pepper, and granulated garlic. Cook an additional 5 minutes. Ladle into a 9x13 inch Pyrex baking dish. Top with biscuits and bake 20-30 minutes or until golden brown.