Guinness Braised Chicken with Cheddar Biscuits


By Corinne

My inspiration for this dish was – my dish. I have a beautiful Pampered Chef stoneware deep pie pan that I’ve been itching to use for a few months but hadn’t quite gotten around to it. I am hardly a pastry chef and admittedly, part of the reason I hadn’t gotten around to it is that I didn’t really want to make pie crust- whether for a sweet or savory application.

At Christmas I had a delightful tourtiere and it made me think that I that I should perhaps make that in my new pretty dish. But alas, a tourtiere requires both a bottom AND a top crust, so I just didn’t get around to it.

Time has marched on, and my dish has sat on top of my toaster oven, much admired, but still unused.


The weather recently has been dreadfully cold, and I’ve been craving soup and biscuits when it occurred to me that there is no rule saying that I HAVE to make a pie crust to use the pie plate. I’m a grown-up, I can eat ice cream for breakfast if I want to, so certainly I can just forgo the crust and make a topping of biscuits! This is something that I’ve occasionally seen on Pinterest, but never eaten or attempted myself. Enter many a Pinterest search, but I couldn’t quite find what I wanted. This Half Baked Harvest post came close, but I’ve been really into the black velvets lately and wanted to use Guinness. As well, since the whole point of this venture was to use this pie dish, I needed a much smaller amount.

If you don’t have a fancy deep pie plate, certainly a dutch oven will work-  and you could do it start to finish in one dish. Any oven safe casserole dish should work as well.

Time: prep about 20 minutes, cook 2.5 hours

Serves: probably 4 if you do a little side salad. Or maybe 4 anyway, we ate a ridiculous amount as we kept going back for more, so it’s a little hard to say.

You will need:

  • 2 boneless, skinless chicken breasts
  • 1 andouille sausage
  • 1 onion
  • 1 stalk of celery
  • 1 small/medium carrot
  • 1 small/medium parsnip
  • 1 small red pepper, or half of a large one
  • 2 cloves of garlic
  • 1 can of Guinness
  • 2 tsp dried thyme
  • 2 tsp paprika (preferably smoked)
  • 1/4 cup of tomato paste
  • 1/2 cup of chicken or veggie broth or water
  • 1/2 cup 18% cream (or half and half 10%)
  • 2 tsp cornstarch
  • salt and pepper to taste

For biscuits:

  • 1 1/2 cup flour
  • 1 tbsp baking powder
  • 1/4 cup frozen butter
  • 1 cup shredded cheddar cheese
  • 3/4 cup milk or cream
  • 2 tbsp liquid honey
  • pinch of salt

Oven 300F

Dice onion, celery, pepper, carrot and parsnip. Add diced vegetables to a pan over medium heat until veg is starting to soften and gets some colour- about 10 minutes. Meanwhile, preheat your oven to 300F. Slice the andouille sausage in half lengthwise and then slice into thin half moons. Add this to the vegetables. If you happen to be using a different kind of sausage that requires cooking, add it to the vegetable mix when you first put it on.

When vegetables have browned slightly, use a garlic press and add your two cloves of garlic. Stir around for another minute or so, then add the can of Guinness. Add the 1/2 cup of broth and the 1/4 cup of tomato paste, 2 tsp paprika and 2 tsp thyme. Give it all a stir.

Allow to come up to a simmer, and simmer for about 5 minutes. Mine probably simmered closer to 10 since I ended up talking on the phone 🙂

Place chicken breasts whole in the bottom of whatever dish you are using.

Pour the delightful brothy mixture into your dish with the chicken. Cover with foil and place in 300F oven for 1.5 hours.

At 1.5 hours, remove from oven. Using two forks, shred the chicken in the pan. Taste for seasoning and add more salt and pepper as needed.


Mix 2 tsp cornstarch into the 1/2 cup of cream. Pour the cream/cornstarch mixture into the pan and give it a little stir. Cover and return to oven for another 1/2 hour. Depending on how long your oven takes to preheat, you may want to turn up the oven to 400F for this last half hour so it will be up to temp when you want to cook the biscuits.

Prep biscuits. In a medium bowl, measure 1 1/2 cup of flour, 1 tbsp baking powder and pinch of salt. Using a cheese grater, grate 1/4 cup frozen butter into flour and give a little stir. Grate about 1 cup of cheddar cheese and set aside.

In a measuring cup, measure 3/4 cup cream or milk and two tbsp honey. Whisk honey into cream. Pour liquid into flour mixture and give a few stirs with a spoon until just combined. Fold in cheese.

Remove braised chicken from oven and uncover. If you haven’t already turned up oven to 400F, do so now.

Grab a piece of dough, if you need to you can shape it a bit, but avoid overworking the dough as much as possible. Work relatively quickly here placing dough evenly around dish. Return to oven for 12 minutes or until biscuits are golden on top. ** if your dish is as perilously full as mine was, throw a cookie sheet underneath so any drips won’t end up on the bottom of your oven.

You could probably garnish this with a bit of fresh parsley and it would taste great and make an even prettier picture. But it smelled so good I just couldn’t wait and forgot 🙂


Easiest Honey Garlic Chicken



By Corinne

I know that pre packaged sauces can be super convenient. That being said, honey garlic sauce is so easy to make and has such a short and simple list of common pantry ingredients that it makes going out to buy a jar of sauce more work than mixing it up 🙂

Time: prep 5 min, bake 1 hour

Makes: 4 chicken thighs + extra sauce

Oven: 350F

You will need:

  • 1/4 cup liquid honey
  • 1/4 cup sodium reduced soy sauce*
  • 3 cloves of garlic – pressed or minced
  • 2 tsp of sesame seeds (if desired)**
  • 1 chili pepper minced (if desired) I usually use a thai red chili pepper, though a regular chili pepper or 1/2 tsp of chili flakes also works
  • 4 bone in, skin on chicken thighs

*This recipe is gluten free as long as you ensure you use a gluten free soy sauce

**If you wish to give this a more ‘sesame’ flavour, add 1/2 tsp of toasted sesame oil to the sauce.

Preheat oven to 350F. In a measuring cup, whisk together all sauce ingredients. Place chicken in an oven safe dish with lid. Pour sauce over chicken.

Place covered, in a 350F oven for 1 hour. Remove lid and broil for 3-5 minutes to crisp up skin. Serve with rice and snap peas.

While this is certainly enough sauce to do more chicken, I like to pour the sauce over my rice and veg. The sauce is easy to make more of since the honey and soy are in an equal ratio, so if for example you want to do 6 or 8 thighs, you could add and additional 2 tbsp each of honey and soy, and an additional clove of garlic if desired.

Guest Post! “Week Night Chicken Fajitas” with Garden Salsa and Guacamole

By Mandi 

As we leave Labor Day behind us and the structure of fall begins to take shape it is easy to become overwhelmed with the pressures of the day to day and forget to make family meal time a priority.  I get it: schedules are hard to co-ordinate, and we are all so busy with work, school, sports and other activities that our time to gather together with our loved ones to enjoy a meal is limited.


One of my favourite parts about Pampered Chef are the fun, festive and FAST solutions that can be shared that help make family meal time easy.  My tool of choice is the Pampered Chef RockCrok Dutch Oven – this amazing “Magic Black Pot” truly makes my life in the kitchen a breeze.  The key to the RockCrok’s magic is its versatility; it is created from clay that is heat resistant, so you can sear, braise, simmer, slow cook, fry, boil, bake, broil, microwave and grill in one pan (oh yeah, and afterwards it can go in the dishwasher)!  In terms of cost, I tell my customers, that if the RockCrok helps you avoid one trip to the Drive Thru per week it will pay for itself in less than 2 months.


One of my family’s favourite go-to’s are Week Night Chicken Fajitas, which satisfies all 3 meal goals – they are fun, festive and fast!  I like to pair these with homemade Garden Salsa and Guacamole which is a super easy “piggy-back” recipe that can be whipped up quickly while the fajitas are cooking.  Add some margaritas and in 30 minutes you have a Mexican fiesta!

Time: prep 10 min, depends on cooking method- microwave 18 min, bbq 35 min, oven 40 min
Week Night Chicken Fajitas
You will need:
  • 2-3 bell peppers (any colour combo you desire), cut into strips
  • 1-2 red onion, cut into strips (I chop mine finer because my kids are more likely to pick out the strips)
  • 4 cloves garlic, thinly sliced
  • 2 tbsp olive oil
  • 1-2 jalapenos (optional and depends on your preferred level of heat – my little guys and hubby don’t enjoy a lot of spice so I eliminate completely.)
  • 4  boneless, skinless chicken breasts
  • 2 tbsp Pampered Chef Tex Mex Rub (I also enjoy the Pampered Chef Chipotle Rub in the recipes too)
Fixing Suggestions
– 12 small flour (or corn) tortillas
– shredded cheddar cheese
– sour cream
– chopped jalapenos
– chopped cilantro
– Garden Salsa and Guacamole (recipe included below).

– anything else you desire


1. Using your Pampered Chef RockCrok Dutch Oven,  Pampered Chef Deep Covered Baker, or other microwave safe, lidded cooking vessel, start adding your sliced peppers (including jalapenos if you are including them), onions and garlic (Pampered Chef Garlic Slicer quickly creates paper thin garlic slices).  Drizzle veggies with 1 tablespoon of oil and sprinkle 1 tablespoon of Tex Mex Rub.  Mix gently to combine.

2. Lay chicken over the bed of vegetables.  Drizzle with remaining 1 tablespoon of olive oil, and cover with the remaining 1 tablespoon of Tex mex rub.  Manually rub the seasoning on to the surface of the chicken.

3. Place cover on the RockCrok or other cooking vessel and place in the microwave (on high) for 10 minutes. Redistribute the chicken, microwave for another 8 minutes.  Check the internal temperature of the chicken with a meat thermometer (should be 165 degrees).  If you don’t have meat thermometer, cut into the largest piece of meat, if the meat is white and juice is running clear, they are done.  If not, microwave for another 3-5 minutes.  Every microwave is different, which is why it is important to check.

4.  Once cooked completely, remove chicken breasts and slice into strips.  Mix them back in with the veggies and replace the lid to maintain the heat.  Serve with tortillas and desired fixings.

This is a microwave recipe, but it can be adapted to the oven or the BBQ, but times would have to be adjusted.  Depending on the cooking vessel, BBQ would take about 35 minutes and oven would take about 40 minutes at 350F.

Every kitchen needs to have a meat thermometer – use this to determine when your chicken is cooked (should reach an internal temperature of 165 degrees for 2-3 minutes to be considered done.


Piggy Back Garden Salsa and Guacamole
I call this recipe “piggy back” because I make the salsa first and then use some of it to flavour the guacamole.  For these recipes I use another Pampered Chef favourite, the Manual Food Processor (or as is affectionately known, the MFP).  I love this tool because it is compact, easy to use (my kids like to take turns pumping it) and because it is manual, it really allows you to control the consistency of what you are making.  You can make your salsa and guacamole as chunky or as smooth as you like it personally.
This recipes is a great use of tomatoes from your garden and is great on its own.  When I make this salsa in the winter the flavors always remind me of late summer.
  •  2 cups grape or cherry tomatoes
  • 1 cup cilantro
  • 1/2 red onion
  • 1/2 lime, juice and zest
  • 1/2 tablespoon Pampered Chef Tex Mex Rub
  • 2 cloves garlic, pressed
  • 1 jalapeno (optional)
1. Add 1/2 tomatoes to the Manual Food Processor (MFP), process a bit to break them open.  Add remaining tomatoes, process a bit to break them open.
2. Cut onion, jalapeno (if adding) into chunks and add to MFP.  Rough chop cilantro before adding it.   Add pressed garlic, lime zest, lime juice, rub).  Process until the desired consistency is reached.
3. Remove salsa from the MFP, but leave ~1/2 cup behind.
1/2 cup of garden salsa
2-3 ripe avocados
1/2 lime, and zest
2 gloves garlic
1/2 cup cilantro

1/2 teaspoon salt

1. Cut avos into chunks, and roughly chop the cilantro and add to salsa.  Add the garlic, lime juice and zest, and salt.

2. Combine until desired consistency is achieved.

These recipes are great to serve buffet style or family style.  I love placing the components into interesting and eclectic serving vessels which contributes to the fun and festive feel of this quick week night meal!!

Adapted from

If you are interested in learning more about Pampered Chef, or would like to check out any of the products mentioned above.  Follow one of the links below and search for (RockCrok Dutch Oven, Manual Food Processer, Garlic Slicer, Tex Mex Rub, Chipotle Rub)  If you are interested in making a Pampered Chef Purchase, Brown Butter and Pink Peppercorn is hosting an ONLINE Pampered Chef show from Sept 20-30, 2016.  If you have a Canadian shipping address, you can order via either of these links.  If you live in the U.S.  drop me a line and I will connect you with a consultant that can help you.

If you are interested in earning some Pampered Chef product for free — check out some of the benefits of hosting.

If you would like some more information about how to become a Pampered Chef consultant, check out this link, or send me an email  I am looking for team members in all provinces and territories, and would love to help you get started.

Amanda (Mandi) Fowler van Wyk
Team Leader and Trainer Pampered Chef Canada