Immerse yourself in a symphony of flavors with our delightful Biscuit-Topped Chicken and Root Vegetable Stew recipe. This hearty and comforting dish is a perfect blend of savory and aromatic ingredients that will tantalize your taste buds. Succulent chicken pieces are nestled amidst a medley of tender root vegetables, each absorbing the rich and flavorful broth. The flaky biscuits, a Southern culinary staple, serve as the crowning glory, adding a delightful textural contrast to the stew.
Our culinary journey continues with an array of equally enticing recipes that will satisfy every palate. Indulge in the classic Southern Fried Chicken, a crispy and flavorful delight. Treat yourself to the hearty and comforting Chicken and Dumplings, a dish that exudes warmth and nostalgia. For a lighter option, try the refreshing Lemon Garlic Chicken, a zesty and flavorful dish that will invigorate your senses. And for a taste of the Mediterranean, explore the savory Chicken Souvlaki, a succulent chicken dish infused with aromatic herbs and spices.
Embark on a culinary adventure with our diverse collection of recipes, each offering a unique taste experience. From the hearty and comforting to the light and refreshing, our recipes are sure to delight and inspire you. So gather your ingredients, prepare your kitchen, and let's embark on a delicious journey together!
CHICKEN STEW WITH BISCUITS
Steps:
- Preheat the oven to 375 degrees F.
- Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
- In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot 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 heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.
- Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on 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.
- Remove the stew from the oven and 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.
JAPANESE CHICKEN AND ROOT VEGETABLE STEW
This vegetable-rich stew is based on a Japanese nimono, a simmered dish flavored with kombu, soy sauce and dried shiitake mushroom caps. Although the ingredients may take some searching (check Japanese or Asian markets, or online), the cooking itself is no harder than the usual chicken soup, and the results are just as comforting. You can substitute other root vegetables for the ones called for here. Just make sure to add the sturdier chunks first (taro, celery root, burdock, kohlrabi, turnip, beets) so they have enough time to cook before adding the quicker-cooking ones (turnips, sweet potatoes, winter squash). If you want to make this vegetarian, you can leave out the chicken. It works equally well. Adding cubes of tofu or pieces of fish or seafood during the last few minutes of cooking is also a nice way to go.
Provided by Melissa Clark
Categories soups and stews, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, soak dried mushrooms in water overnight at room temperature. (Alternatively, you can cover mushrooms with hot water and let soak for 2 hours.)
- Remove mushrooms, reserving the soaking liquid. Slice off stems and discard them. Cut the caps into 1/4-inch pieces.
- Place kombu in a large pot, add mushrooms and their soaking liquid, and bring to a boil over high heat.
- Meanwhile, make a drop lid (called an otoshibuta in Japanese) by folding foil into a round just smaller than the pot. Poke a few holes in the drop lid with a chopstick or knife.
- As soon as liquid boils, remove kombu and discard or save to reuse. Add chicken, taro, radish, carrot, sake, soy sauce, sugar and salt to the pot, and bring to a boil. Reduce heat to low, place drop lid directly on top of cooking vegetables and simmer until the chicken is cooked through, about 25 minutes.
- Remove chicken from the pot and set aside. Add sweet potato to the pot, cover pot again with drop lid, and simmer for another 15 to 20 minutes, until vegetables are cooked through but not mushy.
- Meanwhile, shred cooled chicken and divide among four bowls. Stir rice wine vinegar into stew, along with salt to taste, then ladle it into the bowls with the chicken. Garnish with sansho powder or shichimi togarashi and serve.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 3 grams, Carbohydrate 25 grams, Fat 6 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 2 grams, Sodium 722 milligrams, Sugar 3 grams, TransFat 0 grams
VEGETABLE-AND-CHICKEN STEW WITH OLIVE-OIL-ROSEMARY BISCUITS
With a biscuit crust that doesn't require rolling and never gets soggy on the bottom, this vegetable-laden spring stew is not only easier than classic chicken potpie, but better.
Provided by Mark Bittman
Categories weekday, casseroles, main course
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat the oven to 400. Put 3 tablespoons of the oil in a large ovenproof skillet over medium heat. When the oil is hot, add the leek and a sprinkle of salt and pepper; cook until softened, about 5 minutes. Add the mushrooms, and cook until their liquid has released and evaporated, 8 to 10 minutes.
- Add the stock, and bring to a boil; reduce to a simmer, and add the carrots and chicken; cook until the chicken is cooked through, 8 to 10 minutes. Stir in the peas and asparagus. In a small bowl, whisk the cornstarch with a few tablespoons of the broth until smooth; add to the pot, and stir until the liquid thickens a bit. Taste and adjust the seasoning.
- Put the flour, baking powder, baking soda, rosemary, lemon zest, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor. Add the butter and remaining 3 tablespoons olive oil, and pulse until the mixture looks like small peas. Add the buttermilk and eggs, and pulse until just combined (the batter should be sticky).
- Spread about half of the batter over the stew, leaving a few gaps for steam to escape. Spoon the remaining batter into an ovenproof skillet or baking dish. Bake the stew until golden and bubbly, about 25 minutes, and the extra batter until golden, 20 to 25 minutes. Scoop the stew and crust into bowls, adding in extra pieces of biscuit as desired.
Nutrition Facts : @context http, Calories 824, UnsaturatedFat 29 grams, Carbohydrate 75 grams, Fat 46 grams, Fiber 7 grams, Protein 29 grams, SaturatedFat 14 grams, Sodium 1284 milligrams, Sugar 11 grams, TransFat 1 gram
BISCUIT-TOPPED CHICKEN AND ROOT VEGETABLE STEW
Steps:
- Preheat oven to 375°. Heat olive oil in a large Dutch oven or ovenproof pot over medium heat. Add carrots, celery, garlic, and onion; cook, stirring often, until softened, 10 to 12 minutes. Increase heat to medium-high, and add chicken, 3/4 teaspoon salt, and pepper; cook, stirring occasionally, until no longer pink, 6 to 8 minutes. Add wine and cook until absorbed, 1 to 2 minutes. Stir in broth, thyme, bay leaf, sweet potato, and turnip; bring to a boil. Reduce heat to medium-low, and simmer until vegetables are almost tender, about 20 minutes. In a small bowl, combine cornstarch and 2 tablespoons water, then stir into simmering stew. Cook, stirring often, until thickened, about 5 minutes. Meanwhile, to make biscuit batter, in a large bowl, combine both flours, baking powder, baking soda, and 1/2 teaspoon salt. Add canola oil and buttermilk; stir until just combined. Drop batter on top of stew to form 6 biscuits, then transfer pot to oven and bake until biscuits are just golden and cooked through, about 20 minutes. Remove from oven. Sprinkle cheese over biscuits. Return to oven; bake until cheese is bubbly, about 10 minutes. Ladle stew and biscuits into bowls; serve immediately. Recipe variations: Substitute rutabagas or parsnips for sweet potatoes or turnips. Add 1 cup frozen peas or 1 cup chopped dark, leafy greens like chard or kale to stew before topping with biscuits. For an Indian flavor, add curry powder, turmeric, and garam masala to taste, then stir in a spoonful of spicy mango chutney toward the end of cooking. For a Mexican flavor, substitute bell peppers, chili peppers, beans, and corn for root vegetables and add chili powder to taste. Adjust broth amount as needed.
CHICKEN STEW OVER BISCUITS
A pleasant sauce coats this chicken and veggie dinner that's slow-cooked to tender perfection, then served over biscuits. "When I first came up with this dish, my 2-year-old couldn't get enough of it," comments Kathy Garrett from Browns Mills, New Jersey.
Provided by Taste of Home
Categories Dinner
Time 8h5m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a 5-qt. slow cooker, combine the gravy mix, water, wine, parsley, bouillon, garlic and pepper. Add the carrots, onion and chicken. Cover and cook on low for 6-8 hours. , In a small bowl, combine flour and cold water until smooth; gradually stir into slow cooker. Cover and cook on high for 1 hour or until thickened. , Meanwhile, bake biscuits according to package directions. Place biscuits in soup bowls; top with stew.
Nutrition Facts : Calories 429 calories, Fat 11g fat (2g saturated fat), Cholesterol 88mg cholesterol, Sodium 1288mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 3g fiber), Protein 34g protein.
MOROCCAN-STYLE CHICKEN AND ROOT VEGETABLE STEW
Categories Chicken Fruit Herb Onion Potato Poultry Tomato Vegetable Stew Low Fat High Fiber Wheat/Gluten-Free Currant Dried Fruit Parsnip Turnip Sweet Potato/Yam Winter Healthy Rutabaga Bon Appétit
Yield Serves 6
Number Of Ingredients 15
Steps:
- Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and sauté until light golden but not cooked through, about 1 minute. Transfer chicken to bowl.
- Add onion to pot and sauté until golden, about 4 minutes. Add garlic and stir 1 minute. Add curry powder, cumin and cinnamon stick and stir 30 seconds. Add sweet potatoes, parsnips, turnips, rutabaga, broth and currants. Cover and simmer until vegetables are tender, about 20 minutes. Add tomatoes and chicken with any accumulated juices to pot. Simmer until chicken is cooked through and flavors blend, about 5 minutes longer. Sprinkle with cilantro and serve.
CHICKEN STEW WITH BISCUITS
This chicken stew is a mix between chicken pot pie and chicken and biscuits.
Provided by jjames12388
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h20m
Yield 8
Number Of Ingredients 23
Steps:
- Bring 2 1/2 cups chicken stock to a boil over medium-high heat. Add chicken and boil until no longer pink in the center and the juices run clear, about 10 minutes. Remove chicken to a plate to cool. Shred meat with 2 forks. Reserve stock.
- Melt butter in a pan over medium heat. Add carrots and celery; saute for 4 minutes. Add mushrooms, onion, and garlic; cook for 2 minutes.
- Meanwhile, mix flour and 2 teaspoons reserved stock in a small bowl. Gradually whisk in more stock until it's thin and lump-free; set aside.
- Pour remaining stock in with mushroom mixture. Add potatoes and bring to a boil. Whisk in flour mixture and bring to a boil. Add half-and-half, peas, thyme, rosemary, salt, pepper, and shredded chicken. Reduce heat to low and simmer while you prepare the biscuits, adding more stock if necessary.
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix 2 cups flour, baking powder, baking soda, sugar, and salt together in a large bowl. Cut in shortening with 2 knives or a pastry blender until the mixture resembles coarse crumbs (this may take a while). Add yogurt and half-and-half and mix just until mixture comes together. Knead a few times, roll out to a 1-inch thickness, and cut with biscuit cutters. Repeat to reuse dough, adding more flour as needed.
- Transfer stew into a 2-quart casserole dish and put biscuits on top.
- Bake in the preheated oven until biscuits are cooked and nicely browned on top, 20 to 25 minutes.
Nutrition Facts : Calories 509.3 calories, Carbohydrate 63 g, Cholesterol 81.4 mg, Fat 13.7 g, Fiber 5.2 g, Protein 34 g, SaturatedFat 6.1 g, Sodium 868.4 mg, Sugar 7.6 g
CHICKEN BISCUIT STEW
"A hint of curry gives this stew its special flavor," writes Elmeda Johnson of Williston, North Dakota. "Topped with tasty moist biscuits, it's a favorite with my family."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- In a large nonstick skillet, saute the carrots, onion and garlic in oil until tender. Add chicken; cook and stir for 5 minutes. Combine the flour, water and wine or broth until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in yogurt, peas and seasonings. Transfer to a shallow 1-1/2-qt. baking dish coated with cooking spray; keep warm., For biscuits, combine flour, baking powder, baking soda and salt in a bowl. Cut in butter until crumbly. Stir in yogurt and parsley. Drop eight mounds over warm chicken mixture. , Bake, uncovered, at 350° for 25-35 minutes or until biscuits are golden brown and stew bubbles around the edges.
Nutrition Facts : Calories 413 calories, Fat 9g fat (1g saturated fat), Cholesterol 68mg cholesterol, Sodium 895mg sodium, Carbohydrate 47g carbohydrate (0 sugars, Fiber 5g fiber), Protein 37g protein.
BEEF AND BISCUIT STEW
This easy-to-prepare dish is a meal in itself. That made it a real favorite of my mother's-she had to cook for nine children! Better yet, my brothers, sisters and I loved it.
Provided by Taste of Home
Categories Dinner
Time 3h5m
Yield 8-10 servings.
Number Of Ingredients 19
Steps:
- Coat beef cubes with flour. Brown beef on all sides in oil in a large Dutch oven. Meanwhile, dissolve bouillon in boiling water; add to Dutch oven. Season with salt and pepper. Simmer, covered, for 1-1/2 hours to 2 hours or until the meat is tender. Add the potatoes, onions, carrots and beans; cook until vegetables are tender, about 30-45 minutes. Mix cornstarch and water; stir into stew and cook until thickened and bubbly. , For biscuits, combine flour, baking powder, salt, oil and milk in a large bowl. Stir to form a light, soft dough, adding more milk if necessary. Drop by tablespoonfuls on top of stew. Brush top of biscuits with melted butter. Bake, uncovered, at 350° for 20-30 minutes or until the biscuits are done.
Nutrition Facts : Calories 382 calories, Fat 13g fat (4g saturated fat), Cholesterol 59mg cholesterol, Sodium 542mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 4g fiber), Protein 23g protein.
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any scrambling.
- Use a Dutch oven or large pot: This will ensure that you have enough space to cook all of the ingredients comfortably.
- Brown the chicken in batches: This will help to develop flavor and prevent the chicken from overcrowding in the pot.
- Use a variety of root vegetables: This will add flavor and texture to the stew. Some good options include carrots, potatoes, parsnips, and turnips.
- Add some herbs and spices: This will help to enhance the flavor of the stew. Some good options include thyme, rosemary, sage, and black pepper.
- Use a good quality biscuit mix: This will ensure that your biscuits are light and fluffy.
- Bake the biscuits until they are golden brown: This will ensure that they are cooked through.
Conclusion:
This biscuit-topped chicken and root vegetable stew is a delicious and hearty meal that is perfect for a cold winter day. The combination of tender chicken, flavorful vegetables, and fluffy biscuits is sure to please everyone at the table. With a little planning and effort, you can easily make this dish at home. So what are you waiting for? Give it a try today!
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