Chicken and Herb-Parmesean Biscuits

Because sometimes, you just want comfort food.

For biscuits:
2 1/4th cup Bisquick
2/3 cup buttermilk
1/4th cup grated parmesan
2 tsp sage
1 tsp thyme
2 tsp rosemary
pepper to taste
Olive oil

Preheat oven to 450. Mix ingredients except for olive oil.  You can either turn the dough out onto a clean dry surface and kneed it a bit and cut it out with a cup or a cookie cutter for round biscuits, or just drop it by spoonfuls directly onto your baking dish for drop biscuits.Brush tops with olive oil so they brown well and bake for 8-10 mins until golden.

For chicken:
4 chicken thighs (with bones/skin)
1 'box' chicken stock (16 oz)
1 baking potato
10 or so cremini (or button if you like white mushrooms, I do not) mushrooms
1 yellow onion
4-6 cloves garlic
1 bay leaf
12 oz or so baby carrots (or 3-4 regular carrots, whichever you have in the house)
2 tbl butter
1/4th cup cream/half and half/light cream
 Large handful fresh sage, including stems
Large handful fresh rosemary, also including stems
Smaller handful of fresh thyme
salt, pepper to taste

Put chicken thighs into a large pan with the stock.  Cut your potato up into 8ths or so (peel and all) and toss it in.  Add half your onion (roughly chopped), 2-3 cloves smashed garlic, 2/3rds of whichever type of carrot you are using (roughly chopped), the bay leaf, and the stems from your sage/rosemary/thyme (pay attention to how many stems there are so you can pull them out later).  Simmer approximately 45 mins until potatoes are starting to fall apart and chicken is cooked through. 

Meanwhile,  the other half of your onion up finely and put it in a small sautee pan with butter, salt, and pepper.  While it starts to caramelize, chop up your mushhrooms and add them to the pan.  Once mushrooms are cooked toss in 2-3 cloves garlic finely chopped, your fresh herbs also finely chopped, and the remainder of your carrots cut into thin coins.  Add a splash of stock from your cooking chicken and cook for just a moment,  you don't want the carrots to be mushy.

Pull your chicken, bay leaf, and herb stems out of your stock. Get out a potato masher and smash the potatoes, carrots, onions, and garlic that are in the pot.  The potato should be sufficient to thicken your stock, but you might need to reduce it just a bit.  Leave it boiling uncovered while you pick the chicken off the bones. 

Chop up chicken and toss it back into the stock once the stock has thickened up to your liking.  Stir in mushroom/carrot/herb mixture and cream.  Taste for seasoning and serve over biscuits (or rice, or mashed potatoes).