Chicken Stew with Chard and biscuits
Chicken stew with baked biscuits is classic comfort food. This version was last featured in 2015, but we've packed it with even more greens this time by adding chard to the stew.
Smarts: The stew can be made ahead of time. Just reheat it and add / bake the biscuits right before cooking.
- Onions, medium - 1, chopped
- Carrots - 8 oz, chopped
- Garlic - 2 cloves, chopped
- Parsley - 1 Tbsp, chopped
- Chard, any type - 4 leaves, chopped, leaves and stems separate
- Chicken breasts, boneless and skinless - 1 lb, cubed
- Oil, cooking - 1 Tbsp
- Flour, all-purpose - 3 1/2 Tbsp
- Thyme, dried - 1 tsp
- Stock, any type - 2 1/2 cups
- Bay leaves - 2
- Peas, frozen - 1 1/2 cups
- Butter - 4 Tbsp, chilled
- Flour, all-purpose - 1 cup
- Baking powder - 1 tsp
- Baking soda - 1/4 tsp
- Salt - 1/4 tsp
- Buttermilk, low-fat - 3/4 cup, chilled
- Onions / Carrots / Garlic / Parsley - Prep as directed. Combine onions, carrots, and garlic. Store parsley separately. (Can be done up to 5 days ahead)
- Chard - Chop chard, keeping leaves and stems separate. (Can be done up to 3 days ahead)
- Butter - Cut butter into small pieces. (Keep it refrigerated until you’re ready to use it.) (Can be done up to 5 days ahead)
- Chicken - Cube chicken. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
- Heat oven to 425F / 218C degrees.
- Heat a Dutch oven or large skillet with oil over medium-high heat. Add chicken and saute just until the outside of the chicken is cooked (it will finish in the oven), ~3 minutes. Transfer chicken to a plate and return pan to the heat.
- To the hot pan add onions, carrots, garlic, and chard stems with a pinch of salt. Saute until softened, 4 to 5 minutes. Add parsley and saute for 1 minute more.
- Add flour (portion for stew) and thyme and stir for ~1 minute, until no white spots of flour remain.
- Add stock, bay leaves, and peas (no need to defrost them first) and bring to a simmer, scraping up any brown bits on the bottom of the pan.
- Stir in chicken and chard leaves and reduce heat to low. Taste and season with some salt and pepper, if needed.
- Meanwhile, in a mixing bowl, combine flour (portion for biscuits), baking powder, baking soda, and salt. Add chilled butter and, using your hands or a pastry cutter, rub it into the dry ingredients until the mixture resembles coarse cornmeal. Stir in buttermilk until just combined.
- Drop biscuits onto the top of the stew, making 1 large or 2 small biscuits per person.
- Transfer stew to the oven and bake until biscuits are golden on top and cooked through, 20 to 25 minutes.
- Serve stew with biscuits on top. Enjoy!
This meal has 26 reviews
Enjoyed getting to learn how to make biscuits. Hadn't done that before. For some reason, Thyme came through somewhat overpoweringly in my dish. Maybe different or additional spices would be good. Also had to add more broth. Overall: filling, interesting, but sort of bland.
Tasty, but the stock did cook away in the oven, will need to adjust how prepared in the smaller servings
The stew was delicious . My biscuits are whole wheat with margarine and almond milk, I was worried they wouldn’t be good. They tasted ok but I bet the original recipe for them is better.
Would definitely make again!
my husband loved it, but I wasn't a huge fan
I loved the dumplings and the soup was good too but I put too much thyme in it and it was a little overpowered by thyme. I would make this again...it was good leftover too. I agree with others that I'd also put more liquid in it next time so there's a bit more broth.