Servings: 8 servings
Calories: 770kcal
Equipment
- braiser or large skillet or dutch oven
- cutting board
- chef's knife
- measuring cups
- measuring spoons
- spatula
Ingredients
Chicken Stew
- 2-2½ lbs boneless, skinless chicken thighs or breasts cut into bite-sized pieces
- 6 tablespoon butter divided
- 1 large yellow onion diced
- 3-4 carrots peeled and sliced
- 1 rib celery diced
- 4-5 cloves garlic minced
- 1 teaspoon dried thyme leaves
- ½ cup all-purpose flour
- 3 cups chicken broth
- 2 cups whole milk
- ½-¾ cup heavy cream
- 1-2 teaspoon Dijon mustard
- 1 cup frozen peas
- kosher salt and fresh ground pepper to taste
Cheddar Drop Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ½ teaspoon granulated garlic
- ½ tsp granulated onion
- ½ cup (1 stick) butter melted and slightly cooled
- 1 cup whole milk
- 1½ cups sharp cheddar cheese grated
Garlic-Parmesan Topping
- 3 tablespoon butter melted
- ½ teaspoon granulated garlic
- 2-3 tablespoon parmesan cheese finely grated
- flaky sea salt
- fresh parsley minced
Instructions
Sear the Chicken
- Season the chicken generously with kosher salt and freshly ground black pepper.Melt 2 tablespoons butter in a large Dutch oven, braiser, or oven-safe pot over medium-high heat. Add the chicken in a single layer and sear until lightly golden, about 3–4 minutes per side. The chicken does not need to be cooked through.Transfer to a plate and set aside. Do not wipe the pot.
Cook the Vegetables
- Reduce heat to medium and add the remaining 4 tablespoons butter. Stir in the onion, carrots, and celery and cook for 5–7 minutes, until softened.Add the garlic and thyme and cook for another 30–60 seconds, just until fragrant.
Make the Roux
- Sprinkle the flour over the vegetables and stir continuously for about 90 seconds until thick and lightly coated.Slowly pour in the chicken broth, scraping the bottom of the pot to release any browned bits. Whisk in the milk and bring to a gentle simmer.Cook for 5–8 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
Finish the Stew
- Return the chicken and any juices to the pot. Stir in the peas, heavy cream, and Dijon mustard. Taste and adjust salt and pepper as needed.If the stew becomes too thick, loosen it with a splash of broth or milk.
Cheddar Drop Biscuits
- In a large bowl, whisk together the flour, baking powder, salt, garlic powder, and onion powder.Add the melted butter and milk, stirring just until combined. The dough should be thick and slightly shaggy.Fold in the shredded cheddar. Do not overmix.
Top the Stew
- Using a large spoon or scoop, drop mounds of biscuit dough evenly over the surface of the stew, leaving a little space between each for expansion.
Bake
- Transfer the pot to the oven and bake for 25–30 minutes, or until the biscuits are puffed and golden brown and the stew is bubbling around the edges.If the biscuits begin browning too quickly, loosely tent with foil.
Finish & Serve
- Stir together the melted butter and garlic powder. Brush generously over the hot biscuits.Immediately sprinkle with grated parmesan, flaky sea salt, and fresh parsley.Let cool for about 5 minutes, then serve warm.
Nutrition
Serving: 1serving | Calories: 770kcal | Carbohydrates: 44g | Protein: 43g | Fat: 47g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 252mg | Sodium: 1181mg | Potassium: 753mg | Fiber: 3g | Sugar: 8g | Vitamin A: 5383IU | Vitamin C: 11mg | Calcium: 428mg | Iron: 4mg
Tried this recipe?Let us know how it was!