Tarragon Chicken with Drop Biscuits
Chef Danielle Custer, who attended the 1997 Workshop, devised this modified potpie to use leftover Thanksgiving turkey. She wanted to make a version of the freezer-case classic but without the traditional bottom crust or the peas. Brian has added a California touch: asparagus from the winery garden, transforming the modest all-American potpie into a dish suitable for guests. Tender drop biscuits scented with chives take the place of a pastry crust.
Recipe information
Yield
serves 6
Ingredients
Quick Chicken Stock
Drop Biscuits
Preparation
Step 1
For the quick chicken stock: Cut up the chicken to yield 2 drumsticks, 2 thighs, 2 breasts, 2 wings, and a back. Put the parts in a large pot with 2 quarts cold water. Bring to a simmer over high heat, skimming off any foam. Add the carrot, celery, onion, bay leaves, pickling spice, peppercorns, fennel seeds, rosemary, and salt and adjust the heat to maintain a gentle simmer. Cook for 30 minutes, then remove from the heat and let cool. With tongs, lift the chicken from the stock and strain the stock. Set aside 1 quart; refrigerate or freeze the remaining stock for another use. Remove the chicken meat from the bones, shred the meat by hand, and discard the skin.
Step 2
Preheat the oven to 400°F. In a large pot, melt the butter over medium heat. Add the onion, leek, carrot, and celery. Sauté until the vegetables soften, about 5 minutes. Add the flour and stir until blended. Add the reserved 1 quart chicken stock and bring to a simmer, whisking. Simmer, whisking occasionally, for about 5 minutes to thicken the sauce slightly. Whisk in the cream. Stir in the shredded chicken, scallions, and tarragon. Taste and adjust the seasoning.
Step 3
Bring a small pot of salted water to a boil over high heat. Add the asparagus and boil for about 30 seconds, just to remove the raw taste. Drain and transfer to ice water to chill quickly. Drain well and add to the chicken mixture. Transfer to an 8 by 12-inch baking dish, or a dish of comparable size.
Step 4
For the drop biscuits: In a large bowl, whisk together the flour, baking powder, and salt. In a small bowl, whisk together the milk, butter, egg, and chives. Add the liquid ingredients to the dry ingredients and stir just to moisten evenly; do not overmix. Drop 6 mounds of biscuit dough onto the chicken mixture, spacing them evenly.
Step 5
Bake until the biscuits are lightly browned and the chicken mixture is bubbling, 25 to 30 minutes. Let rest for 5 to 10 minutes before serving.
Step 6
Enjoy with Cakebread Cellars Napa Valley Chardonnay or another medium- to full-bodied white wine.
