We fell in love with the food. We didn’t have a lot of money and the only souvenir I bought on the whole trip was a church cook book of true Southern cooking.
- 6 -8 chicken pieces
- 1 minced onion
- 2 cloves garlic
- 1c flour
- 6c.chicken broth
- Salt and pepper to taste
Add 2 tbs oil to a hot soup pot. Brown chicken pieces. Remove meat to drain on paper towel. Cook onion and garlic in drippings until clear. Remove and place with chicken. Add extra oil to make 1/2 cup oil in pot. Make a roux by adding the flour to the oil and stir until light brown. Add meat and onions to the roux and stir. Add the chicken broth and any extra water you may need to fill your pot 3/4 full. Let cook until the chicken is tender.
While chicken is cooking, make the biscuits.
- 2c flour
- 1/2c shortening
- 4tsp baking powder
- 2tsp sugar
- 1/4 tsp salt
- 1 beaten egg
- 2/3 c milk
Sift dry ingredients together. Cut in shortening until it looks like course crumbs. Combine milk and eggs. Stir with fork to mix. Roll to 1″ thick and cut to desired shape.
When chicken is cooked, about 30min. , place biscuits gently on top of stew and cover the pot. Do not stir. Cook until biscuits are cooked through. About 12-15min.
** this recipe can be hastened along by using canned or left over cooked chicken.
Thank you for stopping by my blog. I hope you have a SWEET day!