Farmhouse Chicken Stew
with Savoury Biscuits- Oeuf
- Moutarde
- Lait
- Peut contenir des traces d’allergènes
- Crustacés
- Poisson
- Gluten
- Lait
- Moutarde
- Sésame
- Soya
- Sulfites
- Blé
- Arachides
- Noix
- Oeuf
- 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!
Ingrédients
2 pièce(s)
Poitrines de poulet
1 pièce(s)
Carotte
56 g
Petits pois
7 g
Thym
113 g
Champignons
3 pièce(s)
Céleri
2 cs
Mayonnaise
(Contient : Oeuf, Moutarde Peut contenir : Crustacés, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
43 ml
Crème sure
(Contient : Lait Peut contenir : Lait, Sulfites)
12 g
Poudre à pâte
(Peut contenir : Crustacés, Poisson, Lait, Moutarde, Sésame, Soya, Sulfites, Blé, Arachides, Noix, Oeuf, Triticale)
1 pièce(s)
Concentré de bouillon de poulet
Non inclus dans la livraison
3 cs
Beurre non salé*
(Contient : Lait)
0.13 cc
Poivre*
½ cc
Sel*
1 cs
Huile*
1 cc
Sucre*
Valeurs nutritionnelles
Matériel
Instructions
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.
