This is one of my favorites my grandmother used to make and it was yesterdays dinner, it’s total comfort food to me. My grandmother from my father’s side was from Mexico, grew up in Arizona and eventually settled in California. They raised a family during the depression so these kinds of meals were cheap and had to feed a growing family of 5. This isn’t necessarily “Mexican food” but it’s her food and my comfort food.
My husband doesn’t always eat dinner and the kids aren’t old enough to eat food yet so, anyone is welcome to come over to help me eat this!
- 1 large chicken leg (thigh attached), bone in
- 1/2 yellow onion, cut into half again
- 2 whole garlic cloves
- 1 tsp salt
- 1 tsp whole peppercorns (or 1/2 tsp ground pepper)
- 2 cups milk
- 1 cup of reserved chicken broth
- 4 tbsp butter
- 1 1/2 tsp kosher salt
- 1/4 tsp ground pepper
- 5 tbsp flour
- 1 medium sized pot
- 1 cup frozen peas and carrots, defrosted
To cook the chicken- Place onion, peppercorns, garlic, salt and chicken into a pot; cover with water. Place on low heat and let chicken cook through, about an hour and a half.
Once chicken is cooked, place on a plate to cool. Strain broth and set aside. Shred chicken; this should yield about 2 cups.
To make gravy- Over medium heat, melt butter in the same dirty pot; once butter has melted sprinkle in flour and whisk to avoid lumps. Let the flour cook for about 1 1/2 minutes but make sure to keep an eye on it or else it will darken too much. This is going to make a lighter milk gravy. Once a minute has passed, whisk in broth and milk. Let this come to a boil, stir in salt and pepper. The gravy should be ready when you stick a spoon in, run your finger on the back of the spoon through the gravy. The line you just made should look like a ditch. Add more salt if needed then add in shredded chicken. Turn down heat to medium low, stir in peas and carrots and let it cook for about 5 minutes.
Buttermilk biscuits- Williams Sonoma recipe
- 1 1/2 cups all purpose flour
- 1/2 cup very cold butter, cut into cubes
- 1 1/2 cups cake flour (I usually just sub 1/4 cup corn starch for the flour)
- 1 tbsp sugar
- 4 tsp baking powder
- 1 1/4 tsp salt
- 1/4 tsp baking soda
- 1 cup well chilled buttermilk ( I’ve used regular 2% milk with no problems)
- Preheat the oven to 425. Line a baking sheet with parchment paper.
- In large bowl, combine flours, sugar, baking powder, salt and baking soda. Stir to mix. Add the butter and, using a pastry cutter or two forks, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Add the milk all at once, and mix just to moisten the ingredients. The dough will stiffen during mixing. It should be slightly shaggy, but not overly sticky or wet. DO NOT over mix or else the dough will become tough.
- Sprinkle a board with flour. Scrape the sides and bottom of the work bowl and turn out the dough; it will be very soft. Sprinkle the top with flour. With floured hands, gently knead the dough just a few times. Press and pat the dough into a loose rectangle about 1 1/2 inches thick. With a large spatula, fold the rectangle like a letter, overlapping the short sides in the middle to make 3 layers. *this is a KEY step for flaky biscuits*
- Roll or pat out the dough into a rectangle 1 inch thick, sprinkling a little flour beneath the dough as needed to prevent sticking. Using a 2 1/2 inch biscuit cutter dipped in flour, cut out the biscuits by pushing the cutter straight down and lifting up without twisting. Cut as close together as possible. Pack together and reroll the scraps to cut out additional biscuits.
- Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart. Bake until the biscuits are firm to the touch and the tops and bottoms are golden brown, 15-18 minutes.
- Let rest for a few minutes.
To make the dish, just take 2 biscuits per plate, cut them in half and serve the gravy over the biscuits!