When the weather outside turns chilly, there’s nothing quite like a warm bowl of Ina Garten Chicken Stew and Biscuits to wrap you in comfort. This dish is a savory hug, with succulent chicken and tender vegetables swimming in a flavorful broth, topped off with flaky, buttery biscuits that just beg to be dunked. Did you know that Ina Garten, the beloved “Barefoot Contessa,” originally trained as a budget analyst before she found her passion for cooking? Her recipes are crafted to bring people together, making them perfect for family gatherings filled with laughter and love. If you’ve enjoyed my popular creamy chicken casserole recipe before, you’ll find just as much joy in this delightful stew!
What is Ina Garten Chicken Stew And Biscuits?
You might be wondering what the magic is behind the name “Ina Garten Chicken Stew and Biscuits.” Is it the stew that gets the spotlight, or the biscuits that steal the show? Truthfully, this dish is a harmonious blend of both. It’s your hearty stew that brings all the flavors to life, while the biscuits add a delightful crunch. They say the way to a man’s heart is through his stomach, and this dish is no exception! Imagine sitting around the table, sharing stories while dipping those warm biscuits into rich, comforting stew. What better way to bond with family and friends? So grab your apron and let’s get cooking!
Why You’ll Love This Ina Garten Chicken Stew And Biscuits
This Ina Garten Chicken Stew and Biscuits isn’t just about satisfying your hunger; it’s a complete meal in one pot that saves you time and money. You’ll appreciate the affordability of cooking at home as you whip up this delicious dish, allowing you to feed your family without breaking the bank. The rich, hearty flavors meld together beautifully, making it a standout alternative to a takeout dinner. Imagine spooning this goodness into your bowl, topped with fresh herbs and a pat of butter melting on those soft biscuits. It’s like a warm hug on a cold night! Why not invite your loved ones over and give this a try? They’ll be asking for seconds!
How to Make Ina Garten Chicken Stew And Biscuits
Quick Overview
Creating Ina Garten Chicken Stew and Biscuits is not just easy, it’s incredibly satisfying. With tender chicken, crisp vegetables, and those irresistible biscuits, this dish comes together in about 45 minutes. You’ll find it deliciously filling and simple enough, even for beginner cooks encountered with their first stew project!
Key Ingredients for Ina Garten Chicken Stew And Biscuits
To whip up this delightful dish, gather the following ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 pound boneless, skinless chicken thighs, cut into chunks
- 4 cups chicken broth (low sodium)
- 1 cup frozen peas
- Salt and pepper to taste
- 1 cup all-purpose flour (plus extra for dusting)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed
- 3/4 cup milk (or any non-dairy alternative)
Step-by-Step Instructions
- Sauté the Aromatics
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are soft. Stir in the minced garlic and thyme, cooking for another minute until fragrant.
- Cook the Chicken
- Add in the chicken pieces, cooking for about 5-7 minutes, or until browned. Season with salt and pepper to taste.
- Simmer the Stew
- Pour in the chicken broth, bringing it to a gentle boil. Let it simmer for about 15 minutes, until the chicken is fully cooked and tender. Stir in the frozen peas in the last few minutes of cooking.
- Preheat the Oven
- As the stew simmers, preheat your oven to 425°F (220°C).
- Make the Biscuit Dough
- In a mixing bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the milk until just combined.
- Scoop & Bake
- Using a spoon or ice cream scoop, drop generous portions of the biscuit dough onto the simmering stew. Transfer your pot (if stoveware is oven-safe) or ladle the stew with biscuits into a baking dish. Bake for approximately 15-20 minutes or until the biscuits are golden and fluffy.
- Serve
- Allow the stew to cool slightly before serving warm. Enjoy the comforting textures and rich flavors!
Top Tips for Perfecting Ina Garten Chicken Stew And Biscuits
- Substitutions: If you prefer, you can swap out chicken thighs for chicken breast, though thighs generally provide a more succulent flavor. For the milk, any non-dairy option like almond or oat milk works perfectly as well.
- Timing: Timing is key! Make sure your vegetables are soft before moving on to the chicken, to avoid any crunchiness in your stew.
- Avoid Mistakes: Don’t rush the simmer phase as this melds the flavors. Also, resist the urge to overmix the biscuit dough; gentle folding is essential for fluffy biscuits.
Storing and Reheating Tips
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If you want to save it for later, this dish freezes well and can last for about 2-3 months. To reheat, simply gently warm on the stove over low heat, adding a splash of water or broth to maintain moisture. Enjoy the delightful flavors all over again!
Bring warmth to your kitchen with the comforting flavors of Ina Garten Chicken Stew and Biscuits. It’s perfect for cozy family nights or satisfying those winter cravings. Gather your loved ones around, and dive into this delicious recipe!
Ina Garten Chicken Stew And Biscuits
Ingredients
For the Stew
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 pound boneless, skinless chicken thighs, cut into chunks
- 4 cups chicken broth (low sodium)
- 1 cup frozen peas
- to taste Salt and pepper
For the Biscuits
- 1 cup all-purpose flour (plus extra for dusting)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed
- 3/4 cup milk (or any non-dairy alternative)
Instructions
Preparation
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are soft. Stir in the minced garlic and thyme, cooking for another minute until fragrant.
- Add in the chicken pieces, cooking for about 5-7 minutes, or until browned. Season with salt and pepper to taste.
Cooking
- Pour in the chicken broth, bringing it to a gentle boil. Let it simmer for about 15 minutes, until the chicken is fully cooked and tender. Stir in the frozen peas in the last few minutes of cooking.
- As the stew simmers, preheat your oven to 425°F (220°C).
Biscuit Preparation
- In a mixing bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the milk until just combined.
- Using a spoon or ice cream scoop, drop generous portions of the biscuit dough onto the simmering stew. Transfer your pot (if stoveware is oven-safe) or ladle the stew with biscuits into a baking dish.
- Bake for approximately 15-20 minutes or until the biscuits are golden and fluffy.
Serving
- Allow the stew to cool slightly before serving warm. Enjoy the comforting textures and rich flavors!
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