Ina Garten Chicken Stew And Biscuits
A warm and comforting chicken stew with tender chicken and vegetables, topped with flaky, buttery 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!
Notes
For substitutions, you can swap chicken thighs for chicken breast for a leaner option. Any non-dairy option like almond or oat milk works perfectly for the biscuit dough. Make sure to not rush the simmering phase and avoid overmixing the biscuit dough.