Chicken and Dill Fricassee with Sour Cream Shortcakes

Title:
Chicken and Dill Fricassee with Sour Cream Shortcakes

Yield:
1 Servings

Categories:
Ham,
Chicken




Ingredients:





          For the shortcake biscuits


 1 3/4 c  All-purpose flour


     2 ts Double-acting baking powder


   1/2 ts Baking soda


   1/2 ts Salt


   1/2 ts Sugar


     2 tb Finely chopped dill


     4 tb Cold vegetable shortening


   2/3 c  Sour cream


   1/4 c  Milk


          For the fricassee


   1/4 lb Mushrooms; sliced


   1/2    Stick unsalted butter; (1/4


          -cup)


     3 tb Minced shallot


   1/4 c  All-purpose flour


     3 c  Chicken broth


   3/4 c  Heavy cream


     1 pk Frozen peas; (10 ounce)


          -thawed


     1 tb Fresh lemon juice


     1 ts Salt


 2 1/2 tb Finely chopped fresh dill


     4 c  Bite-size pieces cooked


          -chicken


   1/4 lb Cooked ham; cut into cubes


          (about 3/4 cup)






 Make the shortcake biscuits Into a bowl sift together the flour, the baking


 powder, the baking soda, the salt, and the sugar. add the dill and the


 shortening, and blend the mixture until it resembles meal. Stir in the sour


 cream and the milk and stir the mixture until it just forms a soft but


 sticky dough. On a floured surface roll or pat out the dough 1/2 inch thick


 and with a 3 1/2-inch cookie cutter cut out 6 rounds. Bake the rounds on an


 ungreased baking sheet in the middle of a preheated 425?F. oven for 15 to


 17 minutes, or until they are golden.


 


 Make the fricassee In a skillet cook the mushrooms in 1 tablespoon of the


 butter over moderate heat, stirring occasionally, until they give off their


 liquid and reserve the mixture. In a large saucepan melt the remaining 3


 tablespoons butter over moderate heat and in it cook the shallot until it


 is softened. Add the flour and cook the roux, stirring, for 5 minutes. Add


 the broth in a stream, stirring, and cook the mixture, stirring, for 5


 minutes. Add the cream and boil the mixture, stirring occasionally, for 10


 minutes. Add the peas, the lemon juice, the salt, the dill, the chicken,


 the ham, the reserved mushroom mixture, and pepper to taste and simmer the


 mixture for 10 minutes, or until the chicken is heated through.


 


 Arrange a biscuit, heated and split, on each of the 6 dinner plates, spoon


 some of the fricassee over the bottom half, and cover it with the top half


 of the biscuit.


 


 Serves 6.


 


 Gourmet February 1990 Gastronomie sans Argent: Potpies and Savory


 Shortcakes


 Posted to MC-Recipe Digest V1 #978 by shade 
on Jan 2,


 1998