Food & dining

Sunday Supper

Roast chicken with biscuits and gravy, then sandwiches

Roast chicken and biscuits with white gravy.
karoline boehm goodnick for The Boston Globe
Roast chicken and biscuits with white gravy.

Simple roast chicken breasts are paired here with the Southern classic of biscuits and gravy. Homemade biscuits are one of life’s great pleasures, and they aren’t too hard to make. They require only a bowl, two blunt knives, and flour, butter, and milk. A good biscuit has many layers, achieved by folding the dough onto itself rather than kneading. When it’s time to roll, do it lightly and leave the dough in thick rounds. When the chicken is ready, use the pan drippings to whisk a quick pan gravy with flour and milk. Add color to the plate with bright green beans.

Revive the biscuits in the oven for a few minutes, then layer them with chicken, chutney, and toasted almonds. This is cozy fireplace food or picnic fare. Be careful. You may be thinking spring. If we think it, will it come?


(For chicken, biscuit sandwiches)


6 bone-in split chicken breasts
(about 5 pounds total)

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9 tablespoons cold butter

2 cups whole milk

1 egg yolk

½ small cucumber


2 sprigs fresh sage

4 cups flour

4½ teaspoons baking powder

Salt and pepper

1 tablespoon canola oil


1 cup chicken stock

cup sliced almonds

¼ cup mayonnaise

½ cup mango or other chutney

Karoline Boehm Goodnick can be reached at