Recipe of the Week - Chicken and Root Vegetable Stew with Parmesan Biscuits
Posted on December 11, 2019 | Recipe
What's a Sconnie to do when the temperatures have dipped below freezing and market is full of root vegetables? Make a stick-to-your-ribs, cozy stew full of celeriac, rutabaga, potatoes, and carrots! Thanks to Wisconsin from Scratch for this yummy Parmesan-biscuit topped recipe.
- 1 cup flour
- 1 tsp baking powder
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 3 Tbsp butter, very cold and cut into small pieces
- ⅓ cup milk
- ¼ cup grated Parmesan cheese
- 1 cup carrot, cut into ½ inch pieces (about 2 carrots)
- 1 cup potato, cut into ½ inch pieces
- 1 cup celeriac (celery root) cut into ½ inch pieces
- 1 cup rutabaga, cut into ½ inch pieces
- 3 Tbsp softened butter, divided
- 1 medium shallot, finely chopped
- ½ tsp Herbes de Provence or thyme
- ¼ tsp salt
- ¼ tsp freshly ground pepper
- 1 8 oz chicken breast cut into ½ inch pieces
- 2 cups chicken broth
- 2 Tbsp flour
1. Make biscuit dough - combine flour, baking powder, salt, and pepper in a medium bowl. Using your hands, work the butter into the flour until the pieces are small (about the size of a pea) and the mixture has a grainy texture. Add the milk and Parmesan, stirring until a cohesive dough is formed. Wrap dough in plastic wrap and refrigerate while you make the stew.
2. Bring a medium pot of salted water to a boil. Add the chopped root vegetables and boil until they are soft, but still hold their shape, about 8 minutes. Drain vegetables and set aside.
3. Preheat oven to 350 degrees.
4. In a pan over medium heat, melt 1 Tbsp butter. Add the shallot, Herbes de Provence or thyme, salt and pepper, and cook until shallot is soft and fragrant, about 2-3 minutes. Add the chicken pieces, and continue cooking until chicken is cooked through, about 5 minutes. Add the chicken broth and bring to a boil, then reduce heat to low.
5. In a small bowl, combine the remaining 2 Tbsp butter and 2 Tbsp flour, mixing until thoroughly combined. Whisk this butter/flour mixture into the hot broth mixture, and continue whisking until broth thickens slightly, about 1-2 minutes. Season to taste with salt and pepper. Mix in the cooked root vegetables, and pour stew into a oven proof casserole dish.
6. Remove biscuit dough from the refrigerator and dust with flour. Using a rolling pin, roll dough out into a large rectangle. Fold dough into thirds, then roll out again. Fold dough into thirds a second time and roll out again. Using a very sharp knife or biscuit cutter, cut dough into 6 equal pieces.
7. Place biscuits evenly on top of stew in the baking dish. Place baking dish into the oven, and bake until biscuits are golden and stew is bubbling, about 30 minutes. Cool slightly before serving.