Chicken Stew with Chard
Chicken stew with baked biscuits is exactly the type of meal we look for in the coldest, darkest weeks of winter. This version was last featured in 2018. It's not entirely traditional because we've packed it with extra greens, but it still fits the bill as cold weather comfort food.
Smarts: The stew can be made ahead of time. Just reheat it and add / bake the biscuits right before serving.
- 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
- 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!
So comforting and delicious. My whole family loved the biscuits.0 Helpful
Entire family of 4 loved this recipe! My husband even called dibs on the leftovers! Will definitely make again.0 Helpful
Thickened 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 Helpful
I 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
My boyfriend bought me chard when I abbreviated Chardonnay in a very regrettable way, so I had to find a recipe where the chard flavor wouldn’t automatically turn me off. This was a really great winter meal, hearty and flavorful. The drop biscuit recipe is simple and amazing. I may have adapted it to make extra biscuits with chives standalone in a pan on the side.0 Helpful
The vegetarian version needs a bit more flavor. We added some lemon pepper, chili flakes.0 Helpful