Cast Iron Southwestern-Style Chicken and Biscuits

Name: Cast Iron Southwestern-Style Chicken and Biscuits
Yield: Serves 4 to 6
Cuisine: US & Canada, Southwest (Tex-Mex), Southern
Ingredients: 2 pounds, boneless, skinless chicken thighs, trimmed; , Salt and pepper; 3 tablespoons, vegetable oil; 2 , celery ribs, chopped fine; 1 , onion, chopped fine; 1 teaspoon, minced fresh thyme or 1/4 teaspoon dried; 1 1/2 cups (7 1/2 ounces) plus 3 tablespoons, all-purpose flour; 2 3/4 cups, chicken broth; 1 , red bell pepper, stemmed, seeded, and cut into 1/4-inch pieces; 1 cup, frozen corn, thawed; 3 ounces, sharp cheddar cheese, shredded (3/4 cup); 3 , scallions, sliced thin; 1 1/2 teaspoons, baking powder; 1/8 teaspoon, cayenne pepper; 3/4 cup, heavy cream

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Pasta, Grains, Rice & Beans

We wanted to streamline this oven-to-table dish by cooking it entirely in a cast-iron skillet.

A cookbook recipe exclusively for All-Access members from Cook It In Cast Iron

SERVES4 to 6

TIME2¼ hours

Cast Iron Southwestern-Style Chicken and Biscuits

A cookbook recipe exclusively for All-Access members from Cook It In Cast Iron

WHY THIS RECIPE WORKS

Southern chicken and biscuits is a hearty oven-to-table staple that we aimed to streamline by cooking the entire dish in a cast-iron skillet. We started by searing boneless, skinless chicken thighs in the hot skillet to give them a good cru...

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