30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Chicken And Biscuit Breakfast Bombs
Chicken And Biscuit Breakfast Bombs
Chicken And Biscuit Breakfast Bombs
⏱1h 30m
👥6
🔥800 cal
Hard
🍽️American
Buttery, flaky biscuits baked in a cast iron skillet, filled with sous vide chicken, a rich country ham gravy, and finished with a sweet and tangy bourbon-peach glaze.
Buttery, flaky biscuits baked in a cast iron skillet, filled with sous vide chicken, a rich country ham gravy, and finished with a sweet and tangy bourbon-peach glaze.
Prepare the Chicken: Season Chicken with salt and pepper. Combine Bourbon, Dijon mustard, and thyme in a bag. Add chicken and marinate for 30 minutes. Cook chicken sous vide at 165°F (74°C) for 1.5 hours. Pat dry and lightly sear in a hot pan.
Make the Gravy: Cook Country ham in a saucepan until crispy. Remove ham and set aside. Melt Butter in the same pan. Whisk in flour and cook for 1 minute. Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly, until thickened. Season with cayenne pepper.
Make the Biscuits: Preheat oven to 450°F (232°C). In a bowl, whisk together flour, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in buttermilk until just combined. Press into a well-seasoned 10-inch cast iron skillet.
Bake Biscuits for 15-20 minutes, or until golden brown.
Make the Glaze: Combine Peach preserves, Bourbon, and lemon juice in a small saucepan. Heat gently until warmed through.
Assemble: Break biscuits apart. Top with seared chicken, gravy, and drizzle with bourbon-peach glaze. Sprinkle with crispy country ham.
Ingredients
6
1 lb450 gChicken thighs, boneless, skinless
1 tbsp15 mLBourbon
1 tsp5 mLDijon mustard
1/2 tsp2.5 mLThyme, fresh, chopped
Salt and pepperTo tasteTo taste
4 oz113 gCountry ham, diced
3 tbsp45 mLButter
3 tbsp45 mLAll-purpose flour
2 cups480 mLWhole milk
1/4 tsp1.25 mLCayenne pepper
2 cups240 gCake flour
1 tbsp15 mLBaking powder
1/2 tsp2.5 mLSalt
8 tbsp113 gVery cold butter, cubed
3/4 cup180 mLButtermilk, very cold
1/2 cup120 mLPeach preserves
1 tbsp15 mLBourbon
1 tsp5 mLLemon juice
Equipment
Sous vide machine
Cast iron skillet
Saucepan
Mixing bowls
Whisk
Searing pan
Instructions
Prepare the Chicken: Season Chicken with salt and pepper. Combine Bourbon, Dijon mustard, and thyme in a bag. Add chicken and marinate for 30 minutes. Cook chicken sous vide at 165°F (74°C) for 1.5 hours. Pat dry and lightly sear in a hot pan.
Make the Gravy: Cook Country ham in a saucepan until crispy. Remove ham and set aside. Melt Butter in the same pan. Whisk in flour and cook for 1 minute. Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly, until thickened. Season with cayenne pepper.
Make the Biscuits: Preheat oven to 450°F (232°C). In a bowl, whisk together flour, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in buttermilk until just combined. Press into a well-seasoned 10-inch cast iron skillet.
Bake Biscuits for 15-20 minutes, or until golden brown.
Make the Glaze: Combine Peach preserves, Bourbon, and lemon juice in a small saucepan. Heat gently until warmed through.
Assemble: Break biscuits apart. Top with seared chicken, gravy, and drizzle with bourbon-peach glaze. Sprinkle with crispy country ham.
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