Chicken Stew with Chard
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 - 1/4 cup
- Thyme, dried - 1 tsp
- Stock, any type - 3 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!
We like this meal each time it comes up! This time I used 2.5 cups broth, which was too much for us. Maybe 1.5-2 cups next time. And I'd do 1.5 times the biscuits because I like them so much! I used buttermilk this time (usually I only use regular milk) and I think it was better.0 Helpful
This was very good! Had the boyfriend licking the bowl. I somehow ended up with the opposite problem as others and ended up having to thicken the stew more for our liking, I also added a frozen veggie medley instead of just peas. Can’t wait to make this ultimate comfort food again!0 Helpful
My husband and I loved this! I used homemade chicken broth plus added some extra water since reviews said it was too thick. I cooked the dumplings on the stovetop rather than in the oven- just dropped 2 T dollops of batter on top of the stew, covered with a lid, and cooked 15 min or so at a simmer. Soooooo delicious and comforting.0 Helpful
Loved it. Easy to make. Used smoked sea salt which added to the yumminess. Will definitely make it again and will add a bit more stock then the recipe calls for.0 Helpful
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.0 Helpful