Lemon Chicken Fricassee with Biscuit Topping

I think I may have simmered this down a bit too much since there wasn't much liquid in the final product. But it was very good. A good comfort food option.

The only thing I did differently was add some fresh thyme. I really like the flavors of thyme and lemon together, and since I had some, I thought I'd throw it in. I thought it was a good addition.

Lemon Chicken Fricassee with Biscuit Topping
A variation on this recipe from Everyday with Rachael Ray



8 skinless, boneless chicken thighs (about 1 3/4 pounds), quartered
Salt and pepper
1/2 cup plus 2 tablespoons vegetable shortening, chilled
1 onion, chopped
1 clove garlic, finely chopped
2 cups plus 2 tablespoons flour
One 14.5-ounce can chicken broth
1 cup frozen peas and carrots
Grated peel and juice of 1 lemon
1 teaspoon thyme, chopped
1 tablespoon baking powder
1 cup plus 2 tablespoons buttermilk


Preheat the oven to 425°F. Season the chicken with salt and pepper. In a large, ovenproof skillet, heat 2 tablespoons shortening over medium-high heat. Add the chicken and cook, stirring, until browned, about 5 minutes. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Stir in 2 tablespoons flour and cook, stirring, for 2 minutes. Add the broth and bring to a boil, scraping up any browned bits. Stir in the peas and carrots, thyme, lemon peel and lemon juice.

In a bowl, combine the remaining 2 cups flour, the baking powder and 1/2 teaspoon salt. Using your fingertips, rub the remaining 1/2 cup shortening into the dry ingredients. Stir in 1 cup buttermilk to form a dough. Transfer to a floured surface and roll out 1/2 inch thick. Using a 3-inch cookie cutter, form 8 biscuits.

Top the chicken mixture with the biscuits and brush the dough with the remaining 2 tablespoons buttermilk. Bake until browned and cooked through, about 25 minutes.