chicken stew with buttermilk biscuits

AuthorHeather WallaceCategoryDifficultyIntermediate

I think we all need a little stress relief these days, so why not fill your belly with something warm and comforting?

With the mountain of issues that are causing stress right now, it's very important to take care of ourselves and do something that makes us happy. It's been scientifically proven that taking time to savor something can increase our happiness. Whether it's a bubble bath, a cup of tea, taking a walk on a nice day...or savoring a really good meal. Challenge yourself this week to take a moment each day and savor something...pause and think about the experience and how much you enjoy it.

This recipe is a great start to that week of savoring...the fluffy biscuits and the warm thick stew that wraps around you like a blanket when the days are getting cooler. Turn off the tv while you eat, place your electronic devices on silent for those few moments while you eat dinner...be "in the moment", and enjoy it.

Yields8 Servings
Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

 5 cups chicken stock
 1 cup water
 3 chicken bouillon cubes
 1 ½ sticks unsalted butter
 2 medium onions, chopped
 1 leek, thinly sliced and thoroughly washed
 ¾ cup all-purpose flour
 2 tsp kosher salt
 ½ tsp freshly ground black pepper
 ¼ cup heavy cream
 1 tsp chopped fresh thyme
 4 carrots diced, blanched for 3 minutes
 1 rotisserie chicken, chopped
 10 oz frozen peas
 ½ cup fresh parsley, chopped
For the Buttermilk Biscuits...
 2 ½ cups all-purpose flour
 2 tbsp baking powder
 1 tsp salt
 1 stick unsalted butter
 1 cup plus 2 tbsp buttermilk
 2 tsp honey

Gather Ingredients...
1

Sauté & Simmer...
2

Preheat oven to 375°F.

Heat 5 cups of chicken broth, 1 cup of water, and 3 chicken bouillon cubes in a small saucepan to dissolve the bouillon.

In a dutch oven melt 1 1/2 sticks unsalted butter and sauté 2 medium chopped onions and 1 leek that has been thinly sliced and thoroughly washed for about 15 minutes over medium heat.

Meanwhile, dice 4 carrots and blanch them in boiling water for 2-3 minutes; set aside.

Once onions are translucent add 3/4 cup all-purpose flour and reduce heat to low, cook for another 2 minutes.

3

Add the warm chicken broth and simmer until thick, about 1 minute.

Whisk in 2 teaspoons of kosher salt, 1/2 teaspoon of freshly ground black pepper, 1 teaspoon of chopped fresh thyme, and 1/4 cup of heavy whipping cream.

4

Stir in the blanched carrots, 10-ounces of frozen peas, 1 shredded rotisserie chicken (bones and skin discarded), and 1/2 cup of chopped fresh parsley.

Pour into a very large baking dish and bake for 15 minutes.

Make the Biscuits...
5

In the bowl of a large food processor add 2 1/2 cups all-purpose flour, 2 tablespoons baking powder, and 1 teaspoon of salt and pulse a few times until combined.

Add 1 stick of cubed unsalted butter and pulse a few more times until coarse crumbs form, do not overmix.

6

Pour mixture into a large bowl and make a well in the center, add 1 cup of buttermilk and 2 teaspoons of honey.

Stir until just combined, dough will be very crumbly.

7

Dump the dough out onto a lightly floured surface and form a rectangle.

Fold one side into the center, and then the other and gently press.

Turn dough and repeat folding for a total of 3 times.

8

Gently roll the dough out to 3/4 inch thickness.

Cut into 3-inch rounds, re-roll scraps to form more biscuits.

Bake...
9

Remove stew from oven and place biscuit rounds on top and brush with 2 tablespoons of reserved buttermilk.

10

Return baking dish to the oven and bake for another 20-30 minutes until biscuits are browned and stew is bubbly.

Ingredients

 5 cups chicken stock
 1 cup water
 3 chicken bouillon cubes
 1 ½ sticks unsalted butter
 2 medium onions, chopped
 1 leek, thinly sliced and thoroughly washed
 ¾ cup all-purpose flour
 2 tsp kosher salt
 ½ tsp freshly ground black pepper
 ¼ cup heavy cream
 1 tsp chopped fresh thyme
 4 carrots diced, blanched for 3 minutes
 1 rotisserie chicken, chopped
 10 oz frozen peas
 ½ cup fresh parsley, chopped
For the Buttermilk Biscuits...
 2 ½ cups all-purpose flour
 2 tbsp baking powder
 1 tsp salt
 1 stick unsalted butter
 1 cup plus 2 tbsp buttermilk
 2 tsp honey

Directions

Gather Ingredients...
1

Sauté & Simmer...
2

Preheat oven to 375°F.

Heat 5 cups of chicken broth, 1 cup of water, and 3 chicken bouillon cubes in a small saucepan to dissolve the bouillon.

In a dutch oven melt 1 1/2 sticks unsalted butter and sauté 2 medium chopped onions and 1 leek that has been thinly sliced and thoroughly washed for about 15 minutes over medium heat.

Meanwhile, dice 4 carrots and blanch them in boiling water for 2-3 minutes; set aside.

Once onions are translucent add 3/4 cup all-purpose flour and reduce heat to low, cook for another 2 minutes.

3

Add the warm chicken broth and simmer until thick, about 1 minute.

Whisk in 2 teaspoons of kosher salt, 1/2 teaspoon of freshly ground black pepper, 1 teaspoon of chopped fresh thyme, and 1/4 cup of heavy whipping cream.

4

Stir in the blanched carrots, 10-ounces of frozen peas, 1 shredded rotisserie chicken (bones and skin discarded), and 1/2 cup of chopped fresh parsley.

Pour into a very large baking dish and bake for 15 minutes.

Make the Biscuits...
5

In the bowl of a large food processor add 2 1/2 cups all-purpose flour, 2 tablespoons baking powder, and 1 teaspoon of salt and pulse a few times until combined.

Add 1 stick of cubed unsalted butter and pulse a few more times until coarse crumbs form, do not overmix.

6

Pour mixture into a large bowl and make a well in the center, add 1 cup of buttermilk and 2 teaspoons of honey.

Stir until just combined, dough will be very crumbly.

7

Dump the dough out onto a lightly floured surface and form a rectangle.

Fold one side into the center, and then the other and gently press.

Turn dough and repeat folding for a total of 3 times.

8

Gently roll the dough out to 3/4 inch thickness.

Cut into 3-inch rounds, re-roll scraps to form more biscuits.

Bake...
9

Remove stew from oven and place biscuit rounds on top and brush with 2 tablespoons of reserved buttermilk.

10

Return baking dish to the oven and bake for another 20-30 minutes until biscuits are browned and stew is bubbly.

chicken stew with buttermilk biscuits
(Visited 267 times, 1 visits today)

Leave A Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.