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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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 May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Sour Cream
3 tsp
Baking Powder
(May contain Mustard, Peanuts, Crustaceans, Tree nuts, Sulphites, Wheat, Egg, Sesame, Soy, Milk, Fish, Triticale)
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*
Nutrition Values
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.