My mom would make this stew with leftover turkey after Thanksgiving, but my favorite was when she made it with chicken.
Lee's Kitchen Tips:
To make this even easier, use a rotisserie chicken that has been shredded or cut into bite-size pieces.
3 large bone-in chicken breasts, skin left on
Vegetable oil (I use avocado oil for baking)
12 frozen or canned buttermilk biscuits
6 T unsalted butter
3 stalks celery, diced
3 carrots, peeled & diced
1 medium yellow onion, diced
1 ½ t sea salt
½ t ground black pepper
½ t dried thyme
½ cup all-purpose flour
4 cups chicken broth
1 cup half-and-half or whole milk
1 cup frozen peas
2 T melted unsalted butter, for brushing tops of cooked biscuits
Preheat oven to 350 degrees F.
Place chicken breasts on a sheet pan and drizzle with oil.
Roast for 35 to 40 minutes.
When cool enough to handle, remove meat from bones, discard skin, and dice into bite-size pieces.
Set aside in a bowl.
Raise oven temperature to 375 degrees.
Place biscuits on a sheet pan and bake for 15 minutes.
Meanwhile. . .
In a 12-inch cast iron skillet, melt butter over medium heat.
Add the celery, carrots, and onion.
Saute until vegetables begin to soften, about 5 to 6 minutes.
Season with salt, pepper, and thyme.
Add the flour and cook, while stirring, another 2 minutes.
Remove biscuits from oven and set aside.
Slowly pour the chicken broth into the skillet with the vegetables and simmer for 10 minutes.
Stir in the half-and-half or milk and simmer another 5 minutes.
Add the cooked chicken and the peas.
Add partially baked biscuits in a single layer over the filling.
Place in oven and bake until biscuits are brown and the center of the stew is bubbling, about 20 to 25 minutes.
Brush the 2 tablespoons of melted butter over the tops of the biscuits and serve.
Serves 6
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