Southwestern-Style Chicken and Biscuits with Will Madden

Will Madden ready to go!

Will Madden ready to go!

About Will: Will Madden is 29 years old. He's tall (6'4"). He has a good job (Molson Coors in Chicago). He has a great sense of humor. He likes to cook. And he's single.

And no, ladies, we are not at liberty to give you his phone number or address. But here's where you might find him: Boating. Playing lacrosse. Playing golf. Playing the drums. And living here in Green Lake and in Chicago. Will comes from a very nice family, so you can bring him home to mother. And when you get asked the inevitable question: "Does he have a brother?" You can say, "Yes. Two of them." 

Will took up cooking to pass the time during the lockdown. But he has learned to love it. He says, "With the right recipe and ingredients, anyone can do a good Gordon Ramsay impression." Well, maybe if the anyone you are happens to be Will Madden. He's funny alright!

Today, Will is sharing with us a really cool recipe that combines favorites from various parts of the United States in a uniquely-delicious dish. Hmmmm....how about making it and inviting him over? Just an idea....

Southwestern-Style Chicken and Biscuits Hot from the oven.

Southwestern-Style Chicken and Biscuits Hot from the oven.

SOUTHWESTERN-STYLE CHICKEN AND BISCUITS
From the kitchen of Will Madden

You will need:

  • 2 Pounds Boneless, Skinless Chicken Thighs, trimmed

  • Salt and Pepper

  • 3 Tbsp. Vegetable Oil

  • 2 Celery Ribs, chopped fine

  • 1 onion, chopped fine

  • 1 Tsp. Minced Fresh Thyme, or 1/4 Tsp. Dried Thyme

  • 1 1/2 Cups plus 3 Tbsp All-Purpose Flour

  • 2 3/4 Cups Chicken Broth

  • 1 Red Bell Pepper, stemmed, seeded and cut into 1/4-inch pieces

  • 1 Cup Frozen Corn, thawed

  • 3/4 Cup Shredded Sharp Cheddar Cheese

  • 3 Scallions, sliced thin

  • 1 1/2 Tsp. Baking Powder

  • 1/8 Tsp. Cayenne Pepper

  • 3/4 Cup Heavy Cream

  • Cooking Termometer

Making the Dish:

  1. Adjust oven rack to middle position and heat oven to 450 degrees

  2. Pat chicken dry with paper towels and season with salt and pepper.

  3. Heat 12-inch cast iron skillet over medium heat for 5 minutes. Add 2 Tbsp of oil and heat until shimmering. Brown chicken, about 4 minutes per side. Transfer to plate.

  4. Heat remaining 1 Tbsp. oil in now-empty skillet over medium heat until shimmering. Add celery and onion, and cook until softened and lightly browned, 5 to 7 minutes. Stir in thyme and cook until fragrant, about 30 seconds.

  5. Stir in 3 Tbsp. flour and cook for 1 minute. Slowly whisk in 2 1/2 cups broth, scraping up any browned bits and smoothing out any lumps. Bring to simmer.

  6. Nestle chicken into skillet along with any accumulated juices. Reduce heat to gentle simmer, cover and cook until chicken registers 175 degrees--12 to 15 minutes--flipping chicken halfway through cooking.

  7. Transfer chicken to carving board. Let cool slightly, then pull into large chunks using 2 spoons. Stir shredded chicken, bell pepper and corn into skillet.

  8. Whisk remaining 1 1/2 cups flour, cheddar cheese, scallions, baking powder, 3/4 Tsp. salt, 1/2 Tsp. pepper and cayenne together in large bowl. Stir in cream and remaining 1/4 cup broth until just combined.

  9. Using greased 1/4-cup dry measure, scoop out and drop 9 mound of dough onto chicken mixture, spaced about 1/2-inch apart. Transfer skillet to oven and bake until biscuits are golden brown and filling is bubbling, about 20 minutes.

  10. Let casserole cool for 10 minutes before serving.


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