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American Recipes
Chicken Stew

Chicken Stew

with Cheesy Onion Biscuits

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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!

Allergens:Milk/LaitWheat/BléEgg/OeufSulphites/Sulfite
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Chicken Breasts

227 g

Mirepoix

½ cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

2 unit

Green Onions

10 g

Thyme

1.5 cup

All-Purpose Flour

(ContainsWheat/Blé)

3 unit

Chicken Broth Concentrate

1 tbsp

Baking Powder

113 g

Leek, sliced

4 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Sulphites/Sulfite)

6 tbsp

Sour Cream

(ContainsMilk/Lait)

10 g

Garlic

Not included in your delivery

2 tbsp

Butter*

(ContainsMilk/Lait)

1 tsp

Sugar*

1 tbsp

Oil*

2

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories578 kcal
Fat21 g
Saturated Fat4 g
Carbohydrate47 g
Sugar4 g
Dietary Fiber3 g
Protein46 g
Cholesterol112 mg
Sodium595 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Bowl
Measuring Cups
Measuring Spoons
Whisk
Paper Towel
Garlic Press
Large Non-Stick Pan
Baking Sheet
Parchment Paper
Silicone Brush
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

Divide the chicken stew between bowls. Sprinkle over the remaining green onions. Serve with the cheesy onion biscuits.