CHICKEN STEW WITH BISCUITS
Steps:
- Preheat the oven to 375 degrees F.
- Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
- 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 saute the onions over medium-low heat for 10 to 15 minutes, until translucent. 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 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.
- 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. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter.
- 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.
WEEKNIGHT CHICKEN AND BISCUIT STEW
Steps:
- For the stew: Heat a 10-inch cast-iron skillet over medium heat until hot, then add the olive oil, carrots, celery, and some salt and pepper and stir. Cook until the carrots begin to soften, 5 to 6 minutes. Remove the carrots and celery to a small bowl and set aside.
- Add the butter and onions to the skillet with another pinch of salt. Sweat the onions until softened slightly, 2 to 3 minutes. Add the chicken bouillon and crush it, stirring to combine with a wooden spoon. Sprinkle the flour over the onions and stir well, then allow to cook for 1 minute. Whisk in the chicken broth in thirds, whisking after each addition until smooth. Whisk in the yogurt, sugar and vinegar. Season with salt and pepper to taste. Stir in the peas, cooked vegetables and chicken. Allow to simmer on low heat while you prepare the biscuits.
- For the biscuits: Preheat the oven to 400 degrees F.
- Crush the chicken bouillon in a small heatproof bowl and add 2 tablespoons butter. Heat in the microwave at 10-second intervals until melted. Set aside.
- Whisk together the flour, baking powder, baking soda, salt and sugar in a medium bowl. Use a box grater to grate the remaining 4 tablespoons butter into the flour, then use a fork to toss the butter into the flour. Stir in the Greek yogurt to form a smooth dough. Add 2 to 3 tablespoons water if needed to make the dough come together. Knead and turn the dough a few times in the bowl to incorporate any dry bits of flour.
- Lightly flour a work surface and turn the dough out of the bowl. Give it another few kneads and then shape and flatten the dough into an 8-inch circle. Cut the dough into 6 wedges.
- Stir about 2 tablespoons parsley into the simmering chicken. Arrange the 6 biscuits in a loose circle atop the chicken mixture, leaving some space in between. Brush the biscuits with the melted chicken bouillon butter.
- Bake until the biscuits are puffed and golden brown, 25 to 30 minutes.
- Allow to cool for 5 minutes. Sprinkle with the remaining parsley before serving.
CHICKEN BISCUIT STEW
"A hint of curry gives this stew its special flavor," writes Elmeda Johnson of Williston, North Dakota. "Topped with tasty moist biscuits, it's a favorite with my family."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- In a large nonstick skillet, saute the carrots, onion and garlic in oil until tender. Add chicken; cook and stir for 5 minutes. Combine the flour, water and wine or broth until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in yogurt, peas and seasonings. Transfer to a shallow 1-1/2-qt. baking dish coated with cooking spray; keep warm., For biscuits, combine flour, baking powder, baking soda and salt in a bowl. Cut in butter until crumbly. Stir in yogurt and parsley. Drop eight mounds over warm chicken mixture. , Bake, uncovered, at 350° for 25-35 minutes or until biscuits are golden brown and stew bubbles around the edges.
Nutrition Facts : Calories 413 calories, Fat 9g fat (1g saturated fat), Cholesterol 68mg cholesterol, Sodium 895mg sodium, Carbohydrate 47g carbohydrate (0 sugars, Fiber 5g fiber), Protein 37g protein.
AMISH CHICKEN BISCUIT STEW
this is a great amish stew i just love their cooking the most of it
Provided by Patsy Fowler
Categories Other Soups
Time 30m
Number Of Ingredients 12
Steps:
- 1. melt butter and add flour, salt or pepper, over low heat, add milk to form a white sauce, stirring until thick.
- 2. in a seperate saucepan, boil potatoes, carrots and peas and drain. add to white sauce. add broth, chicken and onions.
- 3. put into a greased 9x13 inch pan and top with the biscuits. bake at 375 for 20-25 minutes.
CHICKEN STEW WITH BISCUITS
Make and share this Chicken Stew With Biscuits recipe from Food.com.
Provided by Queen of Everything
Categories Stew
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- Preheat the oven to 375 degrees F.
- Place the chicken breasts on a sheet pan and rub them with olive oil.
- Sprinkle generously with salt and pepper.
- Roast for 35 to 40 minutes, or until cooked through.
- Set aside until cool enough to handle, then remove the meat from the bones and discard the skin.
- Cut the chicken into large dice.
- You will have 4 to 6 cups of cubed chicken.
- 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 saute the onions over medium-low heat for 10 to 15 minutes, until translucent.
- 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 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream.
- Add the cubed chicken, carrots, peas, onions, and parsley.
- Mix well.
- Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish.
- Place the baking dish on a sheet pan lined with parchment or wax paper.
- Bake for 15 minutes.
- 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.
- Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick.
- Cut out twelve circles with a 2 1/2-inch round cutter.
- 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.
- Note: To make in advance, refrigerate the chicken stew and biscuits separately: Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.
AMISH CHICKEN
This recipe copmes from an Amish cookbook from the great state of Ohio. It has a great flavor and makes it's own gravy that go great on mashed potatoes or stuffing. It's a simple recipe to make and my DH and DD'S love it!
Provided by Chef53Kathy
Categories Chicken
Time 1h45m
Yield 6-8 pieces of chicken, 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Dredge the chicken pieces in the flour and spices and arrange skin side up in a baking dish.
- Mix the cream and water and pour over the chicken.
- Bake at 350* for 1 1/2 hours or until the skin is golden brown.
Nutrition Facts : Calories 863, Fat 67, SaturatedFat 41.3, Cholesterol 244.5, Sodium 3566.3, Carbohydrate 56.9, Fiber 3.1, Sugar 0.7, Protein 11.1
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