Chicken Stew with Biscuits from Barefoot Contessa
I found this recipe while looking for a big-batch chicken dish. At the time the only produce I had was onions, carrots, and frozen peas. I stumbled upon this one by the Barefoot Contessa. It’s a thick chicken stew topped with gorgeous golden biscuits. In true form, Contessa uses butter, heavy cream, half-and-half, whole milk, and more butter. After several attempts (fourth time’s the charm!), I’ve modified this into a lower-fat recipe that is still as appetizing as the original.
Modified Recipe Notes:
– The Contessa provides cooking instructions for roasting the chicken. You could also cook the chicken and make stock for the recipe at the same time, as discussed in this earlier post.
– I’ve included notes for using both a baking dish or a Dutch oven, which can go from stove-top to oven safely. The main thing to remember is that the stew should be hot before you add the biscuits in order to ensure that they cook evenly, top to bottom.
– To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.
Oh, and one more thing: Barefoot Contessa is a genius.
Contessa’s Chicken Stew with Biscuits
Stew Ingredients
- 3-1/2 cups cooked, cubed chicken
- 8 tablespoons (1 stick) unsalted butter
- 2 cups medium-diced carrots
- 2 cups chopped yellow onions
- 2/3 cup flour
- 4 cups chicken stock
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 cup whole milk
- 1 (10-ounce) package frozen peas (2 cups)
- 1/2 cup minced fresh parsley
Biscuit Ingredients
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1/4 pound (1 stick) cold unsalted butter, diced
- 3/4 cup milk
- 1/2 cup chopped fresh parsley
- 1 egg mixed with 1 tablespoon water, for egg wash
Directions
Preheat the oven to 375 degrees F.
In a large pot or Dutch oven, melt the butter and saute the carrots and onions over medium-low heat for 10 to 15 minutes, until onions are translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the milk. Add the cubed chicken, peas, and parsley. Mix well. If you’re using a Dutch oven to bake, then bring to a simmer on the stove top while you make the biscuits. If you are not using a Dutch oven, place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish and bake until hot (10-15 minutes).
Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl. Using a pastry cutter, cut in the butter is the size of peas. Add the milk and parsley. Stir to combine but do NOT over mix. Dump the dough onto a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2-1/2-inch round cutter.
Once the stew is hot, arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.
To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.
