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Just something I threw together for me and wifey on a Monday night.  I’ve been cooking for her when I can, usually Mondays, and usually chicken.  My lovely better half has a very refined palate; that is to say she won’t eat shit.  So it’s normally chicken I cook, I’ve perfected my fabrication, brining and crispy skin.  This Monday, however, I had breasts. In an attempt to church them up with limited resources, we’ve got this little dish here.  I worked my way through a handful of recipes in J.O.C., and what I realized I wanted was a gratin. Saucy, cheesey crusty, etc.  It’s was a rainy northwest winter day and after a haircut and a Fremer run I was drinking beers and cooking.  My other big goals for the day involved blogging, flogging, and not jogging.

Bacon Fat Biscuits adapted from J.O.C recipe

1 3/4 cups flour

3 tsp baking powder

1 tsp salt

5 bacon fat

1 tbslp butter

3/4 cup half & half

flour for dusting

1. Pre heat oven to 450.  Sift the dry ingredients into the bowl of a stand mixer.

2. Measure and freeze the bacon fat and butter. Micro plane it into the dry ingredients.

3. Mix the dough with the paddle attachment on low speed just into a loose wad begins to form.

4. Turn the dough out onto a lightly floured surface and pat into a disk with floured hands.

5. Cut desired shapes and bake 12-15 minutes, again G.B.D.

Serve with:

Chicken & Broccoli Gratin

2 brined chicken breasts

2 cups blanched Broccoli

2 oz parmesan

2 oz cheddar grated

1 oz dolloped buitter

1 slice oven dried bread of your choice

1/2 cup candied walnuts

2 tblsp flour, plus more for dredging

1 cup chicken stock

1 tsp chicken demi

2 tsp sherry vinegar

salt and pepper to taste

1. Brine the chicken breast and blanch the broccoli if you haven’t already.  Drain and dry the chicken. Hold in the fridge with the blanched broccoli.

2. Pulverize the parm, bread, and walnuts in a food processor, reserve.

3. Dust the chicken with flour and sear it in a hot pan, finish in a 400 degree oven.

4. Remove the chicken from the pan and hold at room temp.  Add the flour to the pan and it’s drippings, cook for two minutes.  Add the stock stock and demi whisk smooth.

5.  Cook the gravy for 5 minutes.

6. Slice the chicken and arrange it and the broccoli in the desired pan.  Spoon on the gravy.  Cover it with the crumbs, grated cheddar and dolloped butter

7. Bake for 10 minutes, then turn on the broiler.  Broil until crust is G.B.D.