-
1
Preheat oven to 500u00b0.
-
2
Weigh or lightly spoon self-rising flour into dry measuring cups; level with a knife. Place self-rising flour in a bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; toss with a fork until moist. Drop dough by tablespoonfuls onto a foil-lined baking sheet coated with cooking spray to make 32 biscuits. Bake at 500u00b0 for 12 minutes or until edges are browned. Cool on wire racks. Reduce oven temperature to 350u00b0.
-
3
Heat a large Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add half of chicken to pan; cook 5 minutes on each side or until browned. Remove from pan. Repeat procedure with remaining chicken. Remove from pan.
-
4
Add carrot and next 5 ingredients (through shallots) to pan; cook 5 minutes or until lightly browned, stirring occasionally. Add wine; cook until liquid is reduced to 1/4 cup (about 2 minutes). Add stock; bring to a boil. Add browned chicken. Cover and place in oven; bake at 350u00b0 for 45 minutes or until chicken is very tender. Remove from oven. Remove chicken from pan, and let stand 5 minutes.
-
5
Remove chicken from bones; discard bones. Strain liquid over a bowl; reserve solids. Combine 1/2 cup cooking liquid and all--purpose flour in a small bowl, stirring with a whisk until smooth. Add flour mixture and remaining cooking liquid to pan. Bring to a boil; cook 3 minutes or until slightly thickened.
-
6
Heat a large skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add Brussels sprouts, cut sides down, to pan; cook 3 minutes or until lightly browned. Add remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and mushrooms to pan; saute 5 minutes.
-
7
Combine chicken, carrot mixture, cooking liquid, and mushroom mixture in a 13 x 9-inch glass or ceramic baking dish. Arrange biscuits evenly over chicken mixture. Bake at 350u00b0 for 20 minutes or until bubbly.
