Chicken Stew with Chard
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!
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 Helpful
This was yummy! I used coconut milk for the biscuits and it was too sweet. Will definitely use buttermilk next time. Such an interesting way to make biscuits!0 Helpful
This recipe intimidates me upon reading it — I’ve never made biscuits before! But it ended up being much more simple than I thought, and the whole family liked it a lot. I would have preferred more kick — not sure what, maybe dill?0 Helpful
subbed spinach for chard, so we didn't have the stems but the leaves cooked. well. Next time I might add some celery.0 Helpful
Yum, this is comfort food for a winter night! We are gluten-free and simply subbed GF flour for regular flour -- turned out great.0 Helpful
Made as is, slightly less stock & peas. *5 Stars* whole family loved & said keep in rotation.0 Helpful
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 Helpful