Chicken n' Biscuits

When I lived in Saint Augustine with identical twins, I often came home to the smell of chicken and biscuits cooking in a crock pot.  It's intoxicating: rich with cream, sweet with slow cooked carrots and peas.  This recipe doesn't completely replicate the Bores twins', but it's not too shabby either.  The chicken thighs cook quickly, and the creamy sauce is perfectly sopped up with drop biscuits.  It's a great meal to share with people you love!

Creamy Chicken with Biscuits (from March 2011 Real Simple)
4 carrots, cut into 1-in. lengths
2 stalks celery, thinly sliced
1 small onion, chopped
1/4 c. flour
1 1/2 lbs. boneless, skinless chicken thighs
Salt and pepper
1/2 c. dry white wine
1/2 c. low-sodium chicken broth
6 biscuits, store-bought or drop
1 c. frozen peas
1/2 c. heavy cream
1. In a 4-6 quart crock pot, toss together the carrots, celery, onion and flour.  Place chicken on top and season with 1 tsp. salt and 1/2 tsp. pepper.  Add wine and broth.
2. Cover and cook until chicken and veggies are tender, about 2 1/2 hours on high or 5-6 hours on low.
3. Ten minutes before serving, add peas, cream and 1/2 tsp. salt to chicken mixture.  Cover and cook until heather through, 5-10 minutes more.
4. Serve spooned over split biscuits,

Biscuits
2 c. flour
1/2 c. cold unsalted butter, cut into small pieces
1 Tbsp. baking powder
1 tsp. salt
1 c. whole milk
1. Heat oven to 400.  In a food processor (or with your hands if you don't mind getting messy), combine the flour, butter, baking powder and salt; pulse until pea-sized clumps form.  Add milk and pulse until just moistened.
2. Drop 6 larges mounds of dough onto baking sheet.  Bake until golden, about 18-20 minutes.