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Garten Chicken Stew And Biscuits Recipe

Comforting Garten Chicken Stew and Biscuits Recipe Bliss

This Garten Chicken Stew and Biscuits recipe is a heartwarming dish perfect for any cozy dinner, capturing the essence of comfort food.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 4 tablespoons Unsalted Butter Adds richness and flavor; olive oil is a great dairy-free substitute.
  • 1 cup Chopped Yellow Onions The foundational flavor for the stew; try sweet onions for a milder taste.
  • 1 cup Chopped Celery Contributes a pleasant crunch; chopped leeks work well as a flavorful alternative.
  • 1 cup Chopped Carrots Brings sweetness and color; use parsnips for a unique twist instead.
  • 1.5 teaspoons Kosher Salt Essential for enhancing flavors; sea salt can be used as an alternative.
  • 0.5 teaspoon Black Pepper Adds a hint of heat; switch to white pepper for a milder profile.
  • 0.67 cup All-Purpose Flour Acts as a thickening agent for the stew; gluten-free flour is a suitable substitute.
  • 4 cups Chicken Stock Provides the base for the stew; vegetable stock is perfect for a vegetarian version.
  • 1 cup Heavy Cream Adds creaminess to the dish; use coconut cream for a dairy-free alternative.
  • 4-5 cups Cooked Chicken The heart of the stew; rotisserie chicken offers great convenience.
  • 1.5 cups Frozen Peas Adds sweetness and color; fresh peas can shine when in season.
  • 0.25 cup Chopped Parsley Enhances flavor and presentation; omit if not available.
  • 1 teaspoon Chopped Thyme Complements the stew with its aromatic quality; dried thyme works too.
For the Biscuits
  • 1 tablespoon Baking Powder A leavening agent for light biscuits; ensure it’s fresh for optimal results.
  • 1 teaspoon Sugar Balances flavors in the biscuits; can be omitted for less sweetness.
  • 0.5 cup Cold Unsalted Butter Creates flaky layers in the biscuits; feel free to use margarine as a substitute.
  • 0.75 cup Cold Buttermilk Hydrates the biscuit dough; substitute with milk mixed with 1 tsp of vinegar or lemon juice.
  • 1 each Egg + Water For egg wash; omit for a vegan version.

Equipment

  • large pot
  • Mixing bowl
  • Pastry cutter

Method
 

Step-by-Step Instructions
  1. In a large pot, melt 4 tablespoons of unsalted butter over medium heat.
  2. Add 1 cup each of chopped yellow onions, chopped celery, and chopped carrots to the pot, and sauté for about 5 minutes.
  3. Stir in 1½ teaspoons of kosher salt, ½ teaspoon of black pepper, and ⅔ cup of all-purpose flour, cooking for about 2 minutes.
  4. Gradually add 4 cups of chicken stock and 1 cup of heavy cream while stirring to prevent lumps, then bring to a gentle simmer.
  5. Fold in 4-5 cups of cooked chicken, 1½ cups of frozen peas, ¼ cup of chopped parsley, and 1 teaspoon of chopped thyme, simmering for 10-15 minutes.
  6. Preheat your oven to 425°F (220°C). In a mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of salt, and 1 teaspoon of sugar.
  7. Cut in ½ cup of cold unsalted butter until the mixture resembles coarse crumbs.
  8. Stir in ¾ cup of cold buttermilk until just combined, ensuring not to overmix.
  9. Drop spoonfuls of the biscuit dough onto the simmering stew, ensuring they have space to expand.
  10. Cover the pot and transfer to the oven, baking for 15-20 minutes until the biscuits are golden brown.
  11. Once done, serve hot with the stew and biscuits topping, enjoying the comforting flavors.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 900mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 2000IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

This recipe embodies warmth, flavor, and comfort, perfect for uniting friends and family around the dinner table!

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