Dead as a Doornail by Charlaine Harris
This is the fifth book of the Southern Vampire series and my favorite, so far. Like the rest of her books, there's a murder and Sookie is smack dab in the middle of it.
Here is my version of the tasty southern meal Sookie Stackhouse brings over to Calvin Norris' house after a bunch of stuff happens that you'll just have to read the book to find out about.
Sour Cream Chicken with Biscuits
My kiddo loves mushrooms. He likes them with eggs, he likes them on a shish kebab and on burgers. He is a bona fide mushroom fanatic.
Which is why I'm dumbfounded by his dislike for this dish. IT HAS MUSHROOMS!
Oh well, can't please everyone.
My husband and I really liked this. The creamy tart sauce was offset by the flavorful firm mushrooms, add in herb-y seared chicken breasts and wowza, you got yourself one heck of a tasty weeknight dinner and nice leftovers for breakfast too.
I made so many biscuits that we had them for breakfast the next two mornings.
First gather up your ingredients;
|sour cream, white wine, thyme, red onion, garlic, shallots, parsley, mushrooms, paprika, pepper, salt, olive oil and oregano|
Pour olive oil in the pan and give it a swirl over a medium heat.
Sprinkle the chicken with salt, pepper, paprika, oregano and thyme and brown it on both sides.
Chop the veggies. Try not to chop in your knuckles (youch, I can't believe I did that).
Add in the chopped veggies, cook them until everything is a bit wilted.
Add the wine, let it cook down a minute then stir in the sour cream. Heat through over low heat.
Now we can make biscuits.
Cut out the biscuits on a floured, dry surface.
Look how edible they look after a few minutes in the oven. There's a big empty spot in this picture, someone ate two of the biscuits from the middle of the pan. I found the crumbs, scattered across the table. They were drippy with butter and strawberry jam. What a mystery, I really have no idea how that happened. Bigfoot, the cookie monster? Sadly, we'll probably never know what happened.
3 large chicken breasts
2 tblspns. olive oil
1/4 tsp. each of the following, black pepper, thyme, oregano and paprika
1/2 tsp. salt
1/3 cup white wine
1 1/2 cup sour cream
1/2 red onion, chopped
2 shallots, chopped
7 mushrooms, sliced
3 cloves garlic, chopped
handful of fresh parsley
2 Tblspns. butter
1. Preheat oven to 350. Spinkle dry herbs, salt and pepper on chicken.
2. Heat olive oil in pan, add chicken and brown on each side for a few minutes (four minutes should do) over medium heat.
3. Remove chicken to oven safe dish and bake for 25 minutes.
4. Melt butter in pan, add vegetables and saute until the everything is wilted, about seven minutes.
5. Add wine, allow to cook down for three minutes, then stir in sour cream. Heat through until the sauce is just starting to bubble.
6. Remove chicken from the oven and spoon mushroom cream sauce over the chicken. Sprinkle with chopped parsley.
adapted from Better Homes and Gardens, Homemade Bread Cook Book (1978)
1 3/4 cups all purpose flour
1/4 cup whole wheat flour
1 Tblspn. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/3 cup butter
3/4 cup + 1 Tblspn. buttermilk
Preheat oven to 450.
1. Stir thoroughly the dry ingredients. Using a fork, knives or a pastry cutter, add in the butter, working it into the dry ingredients until it is pebble size.
2. Make a well in the center and add the buttermilk all at once. Stir just till the dough clumps together.
3. Turn out onto a floured surface and knead the dough gently, 10 to 12 folds. Roll out and cut out biscuits that are no thicker than 1 inch thick. Set them an inch apart on a baking sheet.
4. Bake for 10-12 minutes or until golden brown.