Farmhouse Chicken Stew
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Farmhouse Chicken Stew

with Savoury Biscuits

Cozy up to the fire and dig into this far hearty farmhouse chicken stew. Packed to the brim will all the fall farm veggies you could hope for. Grab a spoon and dig in!

Tags:
Chef's Choice
Allergens:
Wheat
Egg
Mustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Chicken Breasts

1 unit(s)

Carrot

56 g

Green Peas

7 g

Thyme

113 g

Mushrooms

3 unit(s)

Celery

1.5 cup

All-Purpose Flour

(Contains Wheat)

2 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

1 unit(s)

Sour Cream

3 tsp

Baking Powder

1 unit(s)

Chicken Broth Concentrate

Not included in your delivery

3 tbsp

Unsalted Butter*

0.13 tsp

Pepper*

½ tsp

Salt*

1 tbsp

Oil*

1 tsp

Sugar*

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Nutrition Values

Calories950 kcal
Fat41 g
Saturated Fat15 g
Carbohydrate88 g
Sugar9 g
Dietary Fiber7 g
Protein54 g
Cholesterol180 mg
Sodium1850 mg
Trans Fat1 g
Potassium1250 mg
Calcium150 mg
Iron6.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Bowl
Measuring Spoons
Large Bowl
Parchment Paper
Baking Sheet
Large Pot
Measuring Cups

Instructions

1

Quarter mushrooms. Cut celery into 1/4-inch slices. Peel, then cut carrot into 1/4 inch coins. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from the stems. Pat chicken dry with paper towels. Cut chicken into 1-inch cubes. Add chicken, 1/2 tbsp flour and 1/4 tsp salt to a medium bowl. Toss to coat. Set aside.

2

Stir together mayo, sour cream, baking powder, 2 tbsp water, 1 tsp sugar and 1/2 tsp salt (dbl all for 4 ppl) in a large bowl. Add remaining flour, then stir until just combined. Using your hands, form dough into a loose ball. Flatten dough and press into a 1-inch thick disc. (NOTE: Halve dough and make two discs for 4 ppl.)

3

Cut biscuit dough disc into 8 equal wedges. (NOTE: You will have 16 wedges for 4 ppl.) Transfer biscuits to another parchment-lined baking sheet. Bake in the middle of the oven until puffed up and golden, 10-12 min.

4

While biscuits bake, heat a large pot over medium-high heat. When hot, add 1 tbsp oil and 1 tbsp butter (dbl both for 4 ppl), then chicken. Season with pepper. Cook stirring occasionally, until chicken is golden brown all over, 2-3 min. Transfer chicken to a plate. Set aside.

5

Reduce heat to medium, add another 1 tbsp butter (dbl for 4 ppl), then thyme, mushrooms, carrots, celery and peas. Cook stirring often, until veggies soften slightly, 2-3 min. Add chicken, broth concentrate and 2 1/2 cups water (dbl for 4 ppl). Cook, stirring often until veggies are tender and chicken is cooked through 6-8 min.**

6

Divide stew between bowls. Serve biscuits on the side for dipping.