Skillet Chicken and Biscuits {PALEO}

When I think about winter I think about shorter days, long pants (and not having to shave my legs as frequently) and comfort food.  This recipe encompasses two of those things.  Can you guess which ones?  Maybe not.  I’ll explain.  I came up with this recipe a few weeks ago and the whole family devoured it; I was especially surprised by how quickly it disappeared.  A orginal recipe AND the kids liked it, what?!  But when I tried to photograph my plate it looked terrible; the sun had gone down and when the camera flashed the result was not good, not even close.  I ended up making it again, at 1 p.m. so I could get a good picture.  For dinner we reheated the food.  So, yes, my readers get a better looking plate than my family did, but there you go, shorter days and comfort food…

Chicken and Biscuits Paleo

Skillet Chicken and Biscuits {PALEO}

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients:

  • For the Biscuits
  • 1 small sweet potato, baked (~3/4 cup)
  • 1 egg, lightly whisked
  • 3 strips worth of bacon grease (~1/4 cup)
  • 1/2 teaspoon baking powder
  • 1 1/2 Tablespoon coconut flour
  • 1/4 teaspoon each salt, pepper and garlic powder

For the Chicken

  • 3 strips of bacon
  • 2 Tablespoons olive oil or other Paleo friendly fat
  • 1 1/2 onions, chopped
  • 3 cloves garlic, chopped
  • 3 celery stalks, chopped
  • 2 parsnips, peeled and chopped
  • 2 carrots, peeled and chopped
  • 4 chicken breasts, cooked and cut into bite sized pieces
  • 2 cups chicken stock
  • 1 Tablespoon fresh rosemary, chopped
  • 1/2 Tablespoon dried thyme
  • salt and pepper to taste
  • 1 Tablespoon coconut flour

Directions:

  1. First things first.  Fry up your bacon.  Once it’s crispy put the bacon on a plate lined with a paper towel and pour the bacon fat into a small bowl.
  2. Now let’s make the biscuits.  Pre-heat the oven to 400 degrees.  Combine the bacon fat with your lightly whisked egg, stir.  Grab the baked sweet potato and mash it with your hands, then add it to the fat and egg mixture.  Add the baking soda, coconut flour, salt, pepper and garlic powder, mix until well combined.  Set aside.
  3. Next: the chicken veggie part.  Add 2 tablespoons olive oil to a clean, large skillet and turn the heat to medium high.  When your oil has come to temperature add the garlic and onions.  Cook, stirring occasionally until the onions are soft, about five minutes.  Add the parsnips, carrots and celery to the skillet and continue to cook for another five minutes.  When they begin to cook through add the chicken, chicken stock, rosemary, thyme, salt and pepper.  Grab the cooked bacon, chop it and add it to the pan.  Stir.
  4. Add the coconut flour to thicken the mixture and let simmer for another five minutes.
  5. While the chicken is simmering grab the biscuit batter and form 5-7 small biscuits with your hands.  Just grab a little dough and roll it around until it resembles a biscuit.  Arrange the biscuits on the chicken mixture so they aren’t touching.
  6. Remove from the burner your skillet with the chicken mixture and biscuits and place it in the preheated oven (400 degrees).  Bake, uncovered for 18-22 minutes.
  7. Serve and enjoy!

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4 thoughts on “Skillet Chicken and Biscuits {PALEO}

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