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Ina Garten Chicken Stew And Biscuits Recipe

Ina Garten Chicken Stew and Biscuits Recipe for Cozy Nights

Ina Garten Chicken Stew and Biscuits Recipe offers a cozy, hearty meal perfect for family dinners.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 4 tablespoons Unsalted Butter Substitute with olive oil for a dairy-free option.
  • 1 cup Chopped Yellow Onions Use shallots for a milder taste.
  • 2 stalks Chopped Celery Can be replaced with fennel for a unique flavor.
  • 2 cups Chopped Carrots Substitute with sweet potatoes for a different twist.
  • 1 teaspoon Kosher Salt Sea salt can be used if preferred.
  • 1 teaspoon Black Pepper White pepper can be substituted for a subtler flavor.
  • 1/3 cup All-Purpose Flour Gluten-free all-purpose flour can also be used.
  • 4 cups Chicken Stock Homemade stock enhances flavor.
  • 1 cup Heavy Cream Replace with coconut cream for a dairy-free option.
  • 3 cups Cooked Chicken Use rotisserie for convenience.
  • 1 cup Frozen Peas Fresh peas can be used if available.
  • 2 tablespoons Chopped Parsley Fresh herbs for garnish and flavor.
  • 1 tablespoon Chopped Thyme Dried herbs can be substituted in smaller quantities.
For the Biscuits
  • 2 cups All-Purpose Flour Substitute with gluten-free flour if needed.
  • 1 tablespoon Baking Powder Ensure it's fresh for best results.
  • 1 tablespoon Sugar Omit for a more savory profile.
  • 1/2 cup Cold Unsalted Butter Shortening can be used for a more tender texture.
  • 3/4 cup Cold Buttermilk Substitute with milk mixed with lemon juice or vinegar.
  • 1 each Egg For egg wash.
  • 1 tablespoon Water For egg wash.

Equipment

  • Large pot
  • bowl
  • Baking sheet

Method
 

Instructions
  1. Melt 4 tablespoons of unsalted butter over medium heat in a large pot. Add chopped yellow onion, chopped celery stalks, and chopped carrots; stir for 5–7 minutes until onions are translucent.
  2. Add 2 minced garlic cloves and sauté for 1 minute. Sprinkle in 1/3 cup of flour, stirring for about 2 minutes to form a roux.
  3. Gradually whisk in 4 cups of chicken stock, raise heat to medium-high, and bring to a gentle simmer. Cook for approximately 5 minutes.
  4. Stir in 1 cup of heavy cream and 3 cups of cooked chicken; heat through for 3–5 minutes.
  5. Fold in 1 cup of frozen peas, 2 tablespoons of chopped parsley, and 1 tablespoon of chopped thyme. Season with kosher salt and black pepper; simmer for an additional 5 minutes.
  6. In a separate bowl, combine 2 cups of flour, 1 tablespoon of baking powder, and 1 tablespoon of sugar. Cut in 1/2 cup of cold unsalted butter until crumbs form.
  7. Pour in 3/4 cup of cold buttermilk and mix until just combined. Set aside while the stew simmers.
  8. Drop spoonfuls of biscuit dough over the simmering stew. Preheat oven to 400°F (200°C) and bake for 20-25 minutes.
  9. Remove from the oven, let cool for a few minutes, and serve ladled into bowls with a biscuit on top.

Nutrition

Serving: 1bowlCalories: 650kcalCarbohydrates: 50gProtein: 30gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 120mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 4gVitamin A: 3000IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Use leftover rotisserie chicken to cut down prep time and enhance flavor.

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