Chicken Stew with Chard
and biscuits
Smarts: The stew can be made ahead of time. Just reheat it and add / bake the biscuits right before serving.
Ingredients
- 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, medium - 1, chopped
- Carrots - 8 oz, chopped
- Garlic - 2 cloves, chopped
- Parsley (opt) - 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
Nutrition Facts
Prep
- 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)
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Make
- 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!
Nutrition Facts
Reviews
Ratings
Most Helpful
You can simplify prep by using frozen mix veg instead of fresh carrots (you just throw them in with the frozen peas). Don’t make the same mistake I did the first time by closing the lid when putting your pan in the oven - the biscuits never browned and stayed soggy. Also, the half of the biscuits that’s in the stew will stay soggy, so keep as much of them above the liquid as possible - I found smaller biscuits made this easier.
2 Helpful23 reviews
This came out super good! So easy to make too! Used chard and parsley from the garden that are growing like crazy right now! The biscuits were easy and so tasty. Lots of flavor in everything! My neighbor is having surgery next week and I’m gonna bring this over, its healing!!
0 HelpfulYou can simplify prep by using frozen mix veg instead of fresh carrots (you just throw them in with the frozen peas). Don’t make the same mistake I did the first time by closing the lid when putting your pan in the oven - the biscuits never browned and stayed soggy. Also, the half of the biscuits that’s in the stew will stay soggy, so keep as much of them above the liquid as possible - I found smaller biscuits made this easier.
2 HelpfulEntire family of 4 loved this recipe! My husband even called dibs on the leftovers! Will definitely make again.
0 HelpfulThickened up nicely with gluten free flour! Flavorful and I loved all the veggies included in the stew. I did sub green beans for the peas.
0 HelpfulI used bok choy instead of chard but otherwise followed the recipe. It was pretty easy to throw together and I can definitely see how prepping the stew itself ahead of time would make it extra easy the night of (note for next time). It needed a bit more flavor by way of spices I think. It was a bit bland. It was basically like chicken pot pie my family said. Too many veggies for most of them but my husband cleared his plate (unless he hid it lol!) and I thought it was pretty yummy.
0 Helpful