Adams Farm Chicken Dinner Recipe
buttermilk biscuits, pan sauce, summer veggies
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Ingredients
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For the Buttermilk Biscuits
For the Pan Sauce
For the Summer Veggies
For the Chicken
Method
Preparing the Chicken
- 1
Step 1: Season the Chicken
Pat the chicken thighs dry and season generously with salt and pepper.
- 2
Step 2: Cook the Chicken
In a large skillet, heat olive oil over medium-high heat. Add the chicken thighs skin-side down and cook until golden brown and cooked through, about 7-8 minutes per side. Remove from the skillet and set aside.
Making the Pan Sauce
- 3
Step 3: Sauté Shallots
In the same skillet, add minced shallots and sauté until translucent.
- 4
Step 4: Deglaze the Pan
Pour in white wine and scrape the bottom of the pan to deglaze. Let simmer for 2-3 minutes.
- 5
Step 5: Add Broth and Thicken
Add chicken broth and thyme, simmer until reduced by half. Stir in butter, and season with salt and pepper.
Cooking the Veggies
- 6
Step 6: Sauté Summer Veggies
In a separate skillet, heat olive oil over medium heat. Add zucchini, bell pepper, and cherry tomatoes. Season with salt and pepper and sauté until just tender, about 5-7 minutes.
Making the Biscuits
- 7
Step 7: Prepare Biscuit Dough
In a bowl, mix flour, baking powder, baking soda, and salt. Cut in cold butter until crumbly. Stir in buttermilk until just combined.
- 8
Step 8: Bake Biscuits
Turn the dough onto a floured surface and knead gently. Roll out to 1 inch thick and cut into rounds. Bake at 425°F (220°C) for 12-15 minutes until golden.
Serving
- 9
Step 9: Plate and Serve
Serve the chicken with summer veggies and drizzle the pan sauce over the top. Enjoy with warm buttermilk biscuits on the side.