Wicked Easy Chicken & Biscuits

Chicken and biscuits with lots and lots of gravy is always a really fantastic and comforting dinner. It’s also a perfect way to welcome the fall (although it still feels like summer outside). To make this a fast weeknight meal, I took the easy way out and used packaged biscuits and picked up a rotisserie chicken at the grocery store. Everyone knows that the gravy is really where it’s at, so that’s what I focused on making and it turned out amazing.

The key to a good gravy is to use bacon fat in the roux instead of butter. And the key to a very happy household is the smell of bacon cooking, so really it all works out quite perfectly. Good food and a happy home!

Wicked Easy Chicken & Biscuits

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 carrots, diced
  • 3 celery ribs, diced
  • salt and pepper, to taste
  • 4 slices thick cut bacon, diced
  • 3 tbsp flour
  • 2 cups chicken stock, heated
  • 1/4 tsp ground nutmeg
  • 1 package biscuits
  • 1 rotisserie chicken

Heat the oil in a large saute pan over medium heat. When the oil is smoking hot, add the onion, carrots and celery and season them with plenty of salt and pepper. Continue to saute until the vegetables begin to soften, about 7 minutes. When they are ready, set aside and keep warm.

To the saute pan, add the bacon and cook until the fat renders out and it is crispy. Set the bacon aside. To the bacon fat, add the flour, one tablespoon at a time, whisking constantly. Once a thick roux has formed, start adding the chicken stock about 1/4 cupful at a time. Continue whisking until the gravy reaches its desired consistency. Whisk in the nutmeg and bacon then pour into a container for serving.

Prepare the biscuits according to package directions and cut the chicken into 8 pieces: breasts, thighs, legs, and wings.


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