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.
MOM'S CHICKEN STEW
I make this stew on cold days or when someone just isn't feeling well. It's a fabulous comfort food that smells great all day and helps chase the sniffles away...and it's easy too...the worste part is cleaning the meat off the chicken but don't use boneless, skinless because it just won't be the same! There's definately something in the bones that gives the stew it's rich home cooked flavor.
Provided by Carrie September
Categories Stew
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Place cleaned chicken in a 6 quart soup pot and cover with water.
- Bring chicken to a boil, reduce heat to medium and slow boil for 1 hour to cook the chicken and create a chicken broth.
- Skim fat off the top and add more water if necessary to keep chicken covered.
- Remove chicken to a bowl and set aside to cool.
- Strain all of the fat out of the chicken broth.
- Mix the chicken base and water into the broth.
- Add onions, carrots, potatoes, pepper and parsley to the broth and bring it up to a slow boil for 30 minutes.
- While the veggies cook remove all the meat from the chicken and add it to the pot.
- Melt butter in the microwave for 40 seconds in a glass measuring cup.
- Add the flour to the butter and stir until smooth and creamy.
- Pour into the boiling soup and stir to mix.
- Reduce heat to low and simmer for 15 minutes to thicken and then serve.
- TinTN: You make a good point that sometimes it does not thicken, I think sometimes the potatoes have more starch than other times and that there may be more or less stock when you take out the chicken because I have that problem at times too. My solution -- I make another batch of the butter and flour and add some more until it thickens. Hope it helps!
Nutrition Facts : Calories 464, Fat 23.1, SaturatedFat 8.6, Cholesterol 100.3, Sodium 206.7, Carbohydrate 38.4, Fiber 5.9, Sugar 4.7, Protein 25.5
MOM'S COMFORTING CHICKEN STEW
This is a delicious, rich, creamy, and satisfying chicken stew that my mom makes when the weather is nippy out. Use more or less veggies to your liking if desired. I usually bake a homemade loaf of bread to dig in. This is comfort food at its best!
Provided by valerie160
Categories Chicken Stew
Time 55m
Yield 2
Number Of Ingredients 14
Steps:
- Bring a saucepan of water to a boil. Add potatoes and carrots; cook until softened, about 8 minutes. Add peas; cook until tender, about 2 minutes. Drain.
- Heat butter in a heavy skillet until melted. Add chicken and garlic; cook and stir until lightly browned, about 5 minutes. Stir in mushrooms and green onion; cook until softened, about 2 minutes. Stir in flour and cook for 1 minute.
- Stir chicken stock, heavy cream, mustard powder, salt, and pepper into the skillet. Simmer until thickened, about 5 minutes. Fold in potatoes, carrots, and peas; cook until warmed through, about 2 minutes. Remove stew from heat and garnish with cilantro.
Nutrition Facts : Calories 646.3 calories, Carbohydrate 48.5 g, Cholesterol 162.2 mg, Fat 37.5 g, Fiber 6.8 g, Protein 31.4 g, SaturatedFat 22.2 g, Sodium 819.3 mg, Sugar 5.3 g
MOM'S COMFORT CHICKEN
My mom made this for me each time she came out to help after the birth of my children. She did the cooking and made this wonderful, simple and super tasty dish! I still make this a lot on cool nights. Very comforting and can be done super quickly. My kids love it too if I don't spice it up too much. I like to add a few shakes of crushed red peppers to the dish. We usually serve this over rice but I bet serving it over egg noodles would be great too!
Provided by RedVinoGirl
Categories One Dish Meal
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute garlic and chicken in olive oil until browned.
- Add fresh mushrooms and saute with chicken.
- Sprinkle with Garli Garni, paprika, parsley, garlic pepper and onion salt.
- Add dried chicken boullion granules and 1/2 cup of water.
- Simmer 10 minutes.
- Stir in cream of chicken soup.
- Heat through and serve over rice.
- YUM!
Nutrition Facts : Calories 305.5, Fat 15.9, SaturatedFat 3.4, Cholesterol 80.7, Sodium 1073.1, Carbohydrate 11.7, Fiber 1.1, Sugar 2.1, Protein 29
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