Feel the enticing flavors of the Chicken and Biscuit Stew!!

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If you have a love for casseroles than you simply cannot resist this awesome dish. Blended in with chicken stew and topped on with baked biscuits. Feel the melting enrichment in your mouth when you taste one of these biscuits created with love and perfection. And, not to forget the tender and juicy chicken ready to be touched by your taste buds. While it can be made with a variety of vegetables, but this particular combination tasted best when added with potatoes and onions that delivers mouth-watering outburst of spices. Perfect for guests or for your personal satisfaction, the Chicken and Biscuit Stew is seriously incomparable.

Feel the enticing flavors of the Chicken and Biscuit Stew!!

Feel the enticing flavors of the Chicken and Biscuit Stew!!

Ingredients

  • For Stew:
  • • chicken breasts – 3 whole
  • • Peeled and diced potatoes – 2
  • • chicken stock – 3 cups
  • • Thawed and dried frozen pearl onions – 2 cups
  • • unsalted butter – ¾ cup (1 ½ stick)
  • • all-purpose flour – ½ cup
  • • heavy cream – 1/3 cup
  • • Extra-virgin olive oil – 2 to 3 tbsp.
  • • Garlic powder – ½ tsp.
  • • Dried rosemary – ¼ tsp.
  • • kosher salt and freshly ground pepper – to taste
  • Biscuits:
  • • homemade biscuit mix or buy from store – 2 cups
  • • low-fat sour cream – 1 cup
  • • unsalted butter, room temperature – ½ cup

Instructions

  1. 1. Preheat stove to 375º F and line a preparing sheet with material paper or aluminum foil.
  2. 2. Place potatoes in an extensive pot of cool, salted water. Raise to a bubble and cook for 15-20 minutes, or until fork delicate.
  3. 3. Channel potatoes and put aside.
  4. 4. Rub chicken done with olive oil and season liberally with salt and pepper.
  5. 5. Place on a heating sheet and dish for 35-40 minutes, or until cooked through.
  6. 6. Expel chicken from broiler and let cool before expelling from bone and harsh slashing.
  7. 7. In a vast sauce pot or Dutch stove, warmth margarine over medium warmth until dissolved, then include pearl onions and sauté for 8-10 minutes, or until relaxed and just daintily caramelized.
  8. 8. Sprinkle flour over the margarine and onions and mix with the goal that a smooth glue frames.
  9. 9. Cook roux for 2 minutes, then gradually blend in salt and pepper, chicken stock, garlic powder, and cook for an additional 2 minutes.
  10. 10. Pour in overwhelming cream, then blend in cooled potatoes and diced chicken. Exchange blend to a substantial heating dish and place on lined preparing sheet.
  11. 11. Spot preparing sheet in broiler and heat for 15 minutes.
  12. 12. Plan rolls by cutting margarine into scone blend until blend looks like little rocks.
  13. 13. Blend in sharp cream and blend until a smooth mixture frames.
  14. 14. Move mixture out on a perfect, level surface to 1/4-inch thickness and utilize a treat cutter to remove 6-10 bread rolls.
  15. 15. Expel heating sheet from stove and organize rolls on top of stew. Come back to broiler and cook for another 12-15 minutes, or until scones are brilliant cocoa.
  16. 16. Expel from broiler, serve hot and appreciate the taste!