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You Asked For It: a chicken, peaches and biscuit dinner dish

I have lost a recipe I received more than 50 years ago as a new bride. It was a baked chicken dish with peaches and biscuits. I believe it was from the Ballard biscuit package. Can anyone help? Mary Fisher, Aripeka

Ellen Schaefer of Palm Harbor has a recipe she hopes will satisfy Mary. She thinks she cut it from the Chicago Tribune in the late 1950s or early 1960s. This recipe seems to have all the components Mary remembers. Because Ballard biscuits are not available I used Pillsbury Grands! biscuits. I reworked the recipe a bit. Originally the chicken was baked at 425 degrees but the biscuits would surely burn at that temperature so I reduced the temperature to 350 degrees and cooked the chicken a bit longer to make sure it was close to done before adding the biscuits and peaches.

This chicken was very moist. I used only breast and thighs because I didn't want legs and wings to dry out. If you used leg quarters that would probably be okay. A tip would be to put the biscuits in 15 minutes or so before the chicken is done, so the chicken isn't overcooked.

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Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail Include your name, city and phone number.


Western Ranch Dinner

2 ½ to 3 pounds cut-up frying chicken or chicken pieces

½ cup evaporated milk, reserving remaining milk for gravy

1 cup flour

2 teaspoons salt

¼ teaspoon pepper

1 teaspoon paprika

¼ teaspoon poultry seasoning, if desired

½ cup shortening

1 (16.3-ounce) package of refrigerated biscuits, such as Pillsbury Grands!

1 can cling peach halves, drained

Heat oven to 350 degrees.

In a shallow bowl, place the ½ cup evaporated milk. In a separate shallow bowl, combine flour, salt, pepper, paprika and poultry seasoning. Remove ¼ cup of this mixture and set aside.

Melt shortening in a small saucepan on stovetop. Gently pour melted shortening into 9- by 13-inch baking dish. Dip chicken pieces in evaporated milk then dredge in flour mixture. Place skin side down in pan. Bake uncovered until tender, basting occasionally. Average cooking time will be 50 to 60 minutes for breasts and thighs. When ready to add biscuits and peaches, turn chicken and pile in one end of pan. Arrange drained cling peach halves on chicken. Separate biscuits and put into other end of pan. Bake 15 minutes longer, until biscuits are done. Remove food to plates and keep warm if making gravy.

For the gravy: Blend the remaining ¼ cup flour mixture with pan drippings. Gradually stir in 1 cup water. Boil and stir 2 minutes. Stir in 1 cup evaporated milk. Heat but do not boil. Season to taste. Serve with chicken and biscuits.

Serves 4 or 5.

Source: Ellen Schaefer of Palm Harbor

You Asked For It: a chicken, peaches and biscuit dinner dish 02/03/09 [Last modified: Tuesday, February 3, 2009 3:30am]
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