Farmhouse Chicken Stew
with Savoury Biscuits- Egg
- Mustard
- Milk
- May contain traces of allergens
- Crustaceans
- Fish
- Gluten
- Milk
- Mustard
- Sesame
- Soy
- Sulphites
- Wheat
- Peanuts
- Tree nuts
- Egg
- Triticale
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!
Ingredients
2 unit(s)
Chicken Breasts
1 unit(s)
Carrot
56 g
Green Peas
7 g
Thyme
113 g
Mushrooms
3 unit(s)
Celery
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
43 mL
Sour Cream
(Contains: Milk May be present: Milk, Sulphites)
12 g
Baking Powder
(May be present: Crustaceans, Fish, Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Peanuts, Tree nuts, Egg, Triticale)
1 unit(s)
Chicken Broth Concentrate
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Pepper*
½ tsp
Salt*
1 tbsp
Oil*
1 tsp
Sugar*
Nutrition facts
Utensils
Cooking Steps
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.
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.)
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.
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.
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.**
Divide stew between bowls. Serve biscuits on the side for dipping.
