Why is it spring chicken? Because, unlike some recipes for chicken and biscuits, this one includes the springtime vegetable asparagus. The recipe also includes red bell peppers for plenty of fresh taste. I use chicken tenders in the recipe, but you could certainly use boneless, skinless chicken breasts or even thighs. Use what you like and have on hand! The recipe is easy to do and makes use of that sourdough discard/starter you have on hand (well, hopefully!). The sourdough biscuits are full of sourdough tang and bake on top of the chicken mixture. The biscuits also get a taste boost from sharp cheddar cheese. This is a "comfort food" recipe with a twist! Enjoy!
Savory Sourdough Spring Chicken and Biscuits -- Serves 4+
12-16 ounces of asparagus
1 tablespoon of canola oil
16 ounces of chicken tenders
1 medium onion, chopped
1 red bell pepper, chopped
2 tablespoons of fresh chopped thyme (or use a teaspoon of dried thyme)
2 cups of chicken broth (I use reconstituted reduced sodium "Better Than Bullion")
1/2 cup of flour
1/2 cup of milk
1/2-1 teaspoon of salt (depending on whether you're watching your sodium intake)
1 cup of light sour cream
Juice of a lemon
Parsley, optional
Sourdough Biscuits
1/2 cup of whole-wheat flour
1/2 cup of all-purpose flour
1/2 teaspoon of salt
2 teaspoons of baking powder
1/2 teaspoon of onion powder
2 tablespoons of butter
3 tablespoons of canola oil
1/2 cup of shredded sharp cheddar cheese
1 cup of starter/discard
Trim the ends of the asparagus, then break each spear into two pieces. Set aside the tops of the spears, then chop the stems into small rounds about half an inch long. Place the asparagus pieces and tops in a microwave safe bowl, add a tablespoon of water, and cover them with plastic wrap. Microwave the asparagus for 4-5 minutes to partially soften it, then drain it and separate the tops and pieces. Heat an oven-safe large skillet or chef's pan over medium high heat and add the oil. When the oil is shimmering, add the chicken tenders, sprinkle them with 1/4 teaspoon of salt and the pepper, and brown them for 5-6 minutes. Remove the tenders from the pan and set them aside. Add the chopped onion and bell pepper to the pan, sprinkle them with 1/4 teaspoon of salt, and saute the vegetables for about five minutes until they begin to soften. Add the thyme and chicken broth to the pan and turn down the heat to a simmer. Whisk together the flour and milk until smooth and then whisk it into the vegetable mixture until the mixture is smooth and thickened. Turn off the heat and stir in the sour cream, then the reserved chicken tenders (you can chop them or not--I don't bother) and the asparagus pieces (not the tops). Stir in the lemon juice and a little more salt if you like. Preheat the oven to 400 degrees. Top the chicken mixture with the biscuit dough (see instructions below). Between the biscuits, lay the reserved asparagus tips. Bake the chicken and biscuits for about 20 minutes or until the biscuits are light brown and cooked through. Let the chicken and biscuits cool for 5-10 minutes and sprinkle the top with parsley if you like before serving the dish.
Biscuit Dough
In a large bowl, stir together the flours, salt, baking powder, and onion powder. Cut in the butter with a fork until small pieces form. Drizzle in the oil and mix it in with the fork, again aiming for small pieces to form. Stir in the starter/discard and the cheese. Separate the dough into eight pieces (about the size of a golf ball), roll them in your hands and then drop them on the chicken mixture, placing them around the edges of the pan and in the middle.
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