Access to all articles, new health classes, discounts in our store, and more!
Chicken and Biscuits with Shallot and Thyme Cream Sauce
If you’re looking for a quick, easy, nourishing, and delicious comfort food dish to offer your family, this is the one! It’s even more wonderful served with Bacon Roasted Vegetables and Garlic.
Start by mixing up a batch of biscuits.
Sprouted spelt and buttermilk biscuits
(makes approximately 9 biscuits)
Ingredients
- 2 cups sprouted spelt flour, well sifted
- 1 teaspoon unrefined salt
- 1 heaping teaspoon baking soda
- 4 tablespoons each pastured lard and butter, cut into dime-sized pieces
- enough buttermilk to create a workable dough
Directions
Stir salt and baking soda into flour and drop chilled lard and butter into mix. Using a pastry cutter or two butter knives, cut fat into flour mixture until pea sized. Slowly pour in just enough buttermilk while stirring constantly until a dough ball forms.
Turn dough onto a well-floured board and knead a couple of times until smooth. Flatten into a disk about 2 inches deep. Using a biscuit cutter or a small glass, cut biscuits and set on a parchment-lined baking sheet. Repeat process until all the dough is gone.
Bake in a 400 ̊ F oven for approximately 12 minutes, or until golden brown.
Creamed chicken
(1/4 chicken makes 2 servings)
Creaming the chicken is easy if you’ve roasted it and pulled the meat off the bone in advance. Slow cook chicken in a 300 ̊ F oven for 2 1/2 hours, or until the bone slips right out of the meat. Then just add your pulled chicken to the Shallot and Thyme Cream Sauce, heat through, and ladle over warm biscuits with plenty of butter. I generally serve 1 biscuit, cut in half, on each plate.
Shallot and thyme cream sauce
(makes 2 servings)
Ingredients
- 2 shallots, finely minced
- 1 teaspoon fresh thyme leaves
- 4 tablespoons pastured butter
- 4 tablespoons sprouted flour
- 4-6 heaping tablespoons crème fraiche or sour cream
- several shakes of organic Worcestershire sauce
Directions
Sauté shallots and thyme in butter until fragrant. Sprinkle flour into butter mixture and whisk quickly until blended. Add crème fraiche or sour cream immediately and continue to whisk until creamy. Season with Worcestershire sauce to taste.
About the Author
Annie Dru attended the University of California, San Diego, and has studied the art of nutrition for over 25 years. She teaches a local series of classes on food preparation based on the research of Weston A. Price, DDS. She has lectured at San Diego State University and the University of California, Santa Barbara. Annie was drawn to the work of Dr. Price when confronted with a life-threatening illness. After years of exploring various diets, she regained her health by following the principles gleaned from his research. Annie’s DVD Easy to Make Lacto-Fermented Foods is available from Price-Pottenger.
Check out these other recipes by Annie Dru:
Lacto-fermented Cranberry-Apple Relish
Bacon Roasted Vegetables and Garlic
Three-Cheese Heirloom Potato Soufflé
Rosemary/Red Wine Braised Beef Shank with Sweet Potato /Sour Cream Purée
Published in the Price-Pottenger Journal of Health & Healing
Spring 2013 | Volume 37, Number 1
Copyright © 2013 Price-Pottenger Nutrition Foundation, Inc.®
All Rights Reserved Worldwide