Comfort food has to be full of carbohydrates, able to be eaten with a spoon and served in a bowl. To me, bowl food equals soul food. And this recipe hits the mother lode. It’s a southern classic that my grandmother used to make, but I’ve changed it to make it my own. It’s easy to prepare and simply delicious. Serve it with turnip greens, scalloped apples, grilled peaches or quartered figs, and a glass of wine, though personally, I like to eat it with some peace and quiet.
3/4 pound carrots (about 4), cut into 1/4 inch lengths
2 celery stalks, thinly sliced
1 small onion, chopped
1/4 cup all-purpose flour
1 1/2 pounds boneless chicken thighs (about 8)
1/2 teaspoon poultry seasoning
kosher salt and black pepper
1/2 cup dry white wine
1/2 cup low sodium chicken broth
1 cup frozen peas
1/2 cup heavy cream
In the slow cooker, toss together the carrots, celery, onion, and flour. Place the chicken on top and sprinkle with poultry seasoning, 1 teaspoon salt, and a 1/4 teaspoon pepper. Add the wine and broth.
Cover and cook on low for about 4-5 hours. The vegetables and the chicken should be tender.
Thirty minutes before serving, prepare your favorite biscuits. This is the important carbohydrate part that completes this dish.
Ten minutes before serving, add the peas, cream, and 1/2 teaspoon salt to the chicken and stir to combine. Cover and cook until heated through, 5 to 10 minutes more.
To serve, place the bottom halves of the biscuits in shallow bowls, then top with the chicken mixture and remaining biscuit halves.
Quick Tip: Poultry seasoning usually contains a mix of dried thyme, sage, marjoram, rosemary, and black pepper. It’s a great way to add flavor to chicken dishes. To make your own, combine equal parts of these herbs and store in a tightly sealed container.