Smothered Chicken and Biscuits

prep time:: 10 minutes
cook time:: 1 hour
total time:: 1 hour, 10 minutes

Makes 4 servings

from Clay: This was “company” fare at my house, but easy, and filling. You can do the same with thick-cut pork chops. You can also use cooked egg noodles instead of rice.

ingredients

4 chicken pieces or thick pork chops
1/2 c. flour, seasoned with salt and pepper
8 slices bacon
3 c. milk
3 T. flour
salt and pepper
1 1/2 c. rice
2 1/2 c. rich chicken stock
Use “My Mother’s Buttermilk Biscuits” with this recipe

directions

1
1. Preheat oven to 350. Butter a large casserole dish.
2
2. Rinse the rice until the water runs clear, then bring to a boil with the stock in a pan with a tight-fitting lid. Cover, lower the heat as far as you can, and cook for 20 minutes. Fluff rice with a fork, and spread in the bottom of the casserole dish.
3
3. Fry bacon until crisp, drain, and crumble. Do not drain bacon drippings.
4
4. Dredge chicken (or chops) in seasoned flour. Brown well on all sides in the bacon drippings, then place on top of rice. Add the 3 T. flour to the drippings in the pan, scraping up all the brown bits, and stir until smooth. Add the milk and stir constantly over high heat, until gravy boils and thickens. Stir in the crumbled bacon.
5
5. Pour gravy over chicken (or chops), and place in the oven. Bake, covered, for 40 minutes. Remove cover, and place biscuits on top. Bake as directed until biscuits are done.