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--- recipes:chicken_and_biscuit_pot_pie [2013/01/02 17:38] – external edit 127.0.0.1
+++ recipes:chicken_and_biscuit_pot_pie [2023/01/16 21:00] (current) – rose
@@ Line 41: / Line 41: @@
 Transfer the chicken to a plate.
-. Add the leeks and sauté in the chicken fat for about 7 minutes, until softened.
+. Add the **leeks** and sauté in the chicken fat for about 7 minutes, until softened.
-Stir in the flour and cook for 1 minute. Whisk in the wine, scraping up any browned bits.
+Stir in the **1/4 c flour** and cook for 1 minute. Whisk in the **1/2 c wine**, scraping up any browned bits.
-Stir in the stock, milk, thyme, bay leaves, rosemary and garlic.
+Stir in the stock, **1/4 c milk**, **thyme, bay leaves, rosemary** and **garlic**.
 Return the chicken to the pot, adding any reserved juices.
 Cover and simmer for about 45 minutes, or until the chicken is fully cooked and just starting to fall off the bone.
 . Transfer the chicken to a cutting board and remove the skin.
-Discard the bay leaves, rosemary and thyme sprigs.
+Discard the **bay leaves, rosemary** and **thyme sprigs**.
-Add the carrots, parsnips, fennel and green beans to the pot.
+Add the **carrots, parsnips, fennel** and **green beans** to the pot.
-Add the tarragon if you wish.
+Add the **tarragon** if you wish.
-Return the stew to a simmer and season with salt and pepper to taste.
+Return the stew to a simmer and season with **salt and pepper** to taste.
 When the chicken is cool enough to handle, shred the meat from the bones and add the meat back to the stew. Discard the bones.
-. To make the biscuit topping, preheat the oven to 425°F.
+. To make the biscuit topping, **preheat the oven to 425°F**.
-Whisk together the flour, bran, baking powder, baking soda, salt, pepper and chives( or scallions) in a bowl.
+Whisk together the **flour, bran, baking powder, baking soda, salt, pepper** and **chives( or scallions)** in a bowl.
-Gently work the cold butter into the dry ingredients, rubbing it together as if you were snapping your fingers.
+Gently work the cold **butter** into the dry ingredients, rubbing it together as if you were snapping your fingers.
-Take care not to overwork the mixture or melt the butter with the warmth of your hands.
+Take care not to overwork the mixture or melt the **butter** with the warmth of your hands.
 Once all the butter has been incorporated, add the yogurt and stir just enough to bring the mixture together, forming a damp dough.