Weeknight Chicken And Biscuit Stew Food

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 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.
• 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.

CHICKEN STEW WITH BISCUITS

Steps:

• Preheat the oven to 375ºF.
• 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.

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.