Chicken Stew
with Cheesy Onion Biscuits
Better than grandmas biscuits...We'd say so! these cheesy onion biscuits arn't the only star of this fall dinner. The stick to your ribs chicken stew will surely also become a family favourite!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
680 g
Chicken Breasts
227 g
Mirepoix
½ cup
Cheddar Cheese, shredded
(Contains Milk)
2 unit
Green Onion
10 g
Thyme
1.5 cup
All-Purpose Flour
(Contains Wheat)
3 unit
Chicken Broth Concentrate
1 tbsp
Baking Powder
113 g
Leek, sliced
4 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
6 tbsp
Sour Cream
(Contains Milk)
10 g
Garlic
Not included in your delivery
2 tbsp
Butter*
(Contains Milk)
1 tsp
Sugar*
1 tbsp
Oil*
2
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Preheat the oven to 425°F (to bake biscuits ).
Wash and dry all produce.* Thinly slice the green onions. In a large bowl, whisk together 11/4 cup flour, baking powder, 3 tbsp water, 1 tsp sugar and 1/2 tsp salt. Add mayo, cheese, half the green onions and half the sour cream. Stir together. Using your hands, mix the dough until it forms into a ball and pulls away from the side of the bowl. Flatten dough and press into a 1-inch thick round disc. Set aside.
Meanwhile, strip 1 tbsp thyme leaves from the stems. Mince or grate the garlic. Pat the chicken dry with paper towels. Cut the chicken into 1/2-inch cubes.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then the chicken. Cook until golden-brown, 6-8 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**) Season with salt and pepper. Transfer the chicken to a plate. Reduce heat to medium. Add 2 tbsp butter to the pan, then the mirepoix, leeks, garlic and thyme. Cook, stirring occasionally, until the mirepoix softens slightly, 3-4 min.
Return the chicken to the pan and pour over any remaining juices from the plate. Sprinkle the remaining flour over the chicken and veggies. Stir for 1 min. Stir in the broth concentrates, 2 1/2 cups water and remaining sour cream. Cook until the sauce thickens slightly, 8-9 min. Season with salt and pepper.
Cut the biscuit disc into four quarters, then cut each quarter in half. (NOTE: You will have 8 pieces in total.) Transfer the biscuits to a parchment-lined baking sheet. Bake in the middle of the oven until the biscuits are puffed up and golden-brown, 10-12 min.
Divide the chicken stew between bowls. Sprinkle over the remaining green onions. Serve with the cheesy onion biscuits.
