Mom’s Chicken Stew with Biscuits
Description
Based on a Barefoot Contessa Recipe my mother kept/used, this recipe makes a savory comfort dish. We’ve modified it to remove the onions, and to help it fit for smaller family.
Ingredients
For Stew
For Biscuits
Instructions
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Preheat oven to 375 degrees F (190 degrees C).
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Place marinated chicken in a large pot or Dutch oven with olive oil and sauté until nicely cooked. Remove chicken from pan. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and sauté the peppers and celery over medium-low heat for 10 to 15 minutes, until translucent. In the last 5 minutes add carrots to soften. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add garlic, 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, peas, and parsley. Mix well. Place the stew in a 9x9 inch square baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.
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Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley and rosemary. (Alternately put flour, baking powder, salt, and sugar in food processor, and add butter. Process until sandy texture. Add in half and half with parsley and rosemary. Spin to combine.)
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Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8 inch thick. Cut out nine circles with a 2-1/2 inch round cutter.
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Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.
Servings 8
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