Tuesday, January 18, 2011

Baked Chicken Stew with Biscuits

Baked Chicken Stew with Biscuits

¼ cup butter
¼ cup olive oil
½ tsp. fresh chopped rosemary (or ¼ tsp. dried)
½ tsp. dried thyme
1 large onion, chopped
1 large stalk celery, chopped
1 large carrot, chopped (or 8ish baby carrots, chopped)
3 cloves garlic, minced
¾ cup flour
5 cups chicken stock
½ cup white wine (optional)
2 tsp. salt
½ tsp. black pepper
1 tsp. turmeric (optional)
3 cups chopped cooked chicken

Preheat oven to 450 degrees.

Melt butter and oil over medium heat. Add rosemary, thyme, onion, celery, and carrot; cook about 10 minutes, stirring occasionally. Stir in garlic; cook for a minute, then stir in flour and cook for another minute. Stir in everything else except the chicken; increase heat to medium high and cook, stirring constantly, until thickened, about 5-8 minutes. Stir in chicken. Pour into a 9x13 or similar baking pan. Slide it into the oven while you make the biscuits (it doesn’t have to cook; you just want it hot when the biscuits go on top).

Make your biscuits:
2 cups flour
1 tbsp. baking powder
1 tsp. salt
2 tsp. sugar
1/3 cup shortening
1 cup milk or half and half

Combine dry ingredients. Cut shortening into dry ingredients until it resembles coarse crumbs. Gently stir in the milk. Turn out onto floured surface and barely knead the dough 2-3 times. Pat the dough out into a 1-inch thick layer. Cut rounds, then get your stew out of the oven. Place biscuits on top of chicken stew.

Bake for 15-25 minutes, or until biscuits are golden.

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