Lemon Chicken Fricassee w/ Biscuit Topping

Melissa's Notes: I love one pot dinners, mostly because I don't love making side dishes. This is a great meal and it includes all your components: protein, vegetables, and a starch, all in one dish! What's not to love about that? The only thing I would have changed about this dish is I would have had less of a biscuity topping, so maybe cut the biscuit recipe down, or don't use all of the dough.

recipe courtesy of Rachael Ray magazine

Lemon Chicken Fricassee with Biscuit Topping

8 skinless, boneless chicken thighs (about 1 3/4 lbs.), quartered
salt and pepper
1/2 c. plus 2 Tbsp. vegetable shortening, chilled
1 onion, chopped
1 clove garlic, finely chopped
2 c. plus 2 Tbsp. flour
1 14.5-oz. can chicken broth
1 c. frozen peas and carrots
grated peel and juice of 1 lemon
1 Tbsp. baking powder
1 c. plus 2 Tbsp. buttermilk

1. Preheat the oven to 425. Season the chicken with salt and pepper. In a large, ovenproof skillet, heat 2 Tbsp. shortening over medium-high heat. Add the chicken and cook, stirring, until browned, about 5 minutes. (I had to do this in two batches) Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Stir in 2 Tbsp. flour and cook, stirring, for 2 minutes. Add the broth and bring to a boil, scraping up any browned bits. Stir in the peas and carrots, lemon peel and lemon juice. (Don't thicken up the sauce too much, it will thicken more in the oven)
2. In a bowl, combine the remaining 2 c. flour, the baking powder and 1/2 tsp. salt. Using your fingertips, rub the remaining 1/2 c. shortening into the dry ingredients. Stir in 1 c. buttermilk to form a dough. Transfer to a floured surface and roll out 1/2 in. thick. Using a 3-in. cookie cutter, form 8 biscuits (maybe 6 if you don't want it too bready)
3. Top the chicken mixture with the biscuits and brush the dough with the remaining 2 Tbsp. buttermilk. Bake until browned and cooked through, about 25 minutes.