Chicken Stew With Biscuits and Gravy

Printed from: www.grandmotherskitchen.net

Ingredients

Serves 12

Chicken Stew:

6 medium russet potatoes

14 large mushrooms (2 inch)

1 celery stick

1 acorn squash (5 inches)

1 medium onion

4 chicken breasts, skinned, deboned and cut into cubes

1 cup all purpose flour

1 teaspoon salt

1/2 teaspoon cracked pepper

1 Tablespoon rosemary, chopped

1/2 cup butter, olive oil or ghee

1 box (946 ml) chicken broth

2 cups frozen peas

Biscuits:

2 cups all purpose flour

1 Tablespoon baking powder

1 teaspoon baking soda

4 Tablespoons fresh parsley,chopped

1/4 teaspoon pepper

1/2 teaspoon salt

1 cup buttermilk or 1 cup milk + 1 Tablespoon pure lemon juice or vinegar to sour

2 Tablespoon olive oil

Directions

Chicken Stew:

1. Preheat oven to 400 degrees F..

2. Peel, rinse and cut each potato into 6-8 long wedges.

3. Peel, remove the seeds and cut squash into 1 inch cubes.

4. Quarter the mushrooms if they are large, but only cut them in half if you are using small mushrooms.

5. Peel and cut onions into long thin wedges.

6. Dice the celery.

7. Set vegetables aside.

8. In a large bowl, stir together flour, salt, pepper and rosemary.

9. Wash and cut the chicken into pieces.

10. Add cut chicken to flour mixture and coat.

11. Heat a large heavy bottom pan with butter, oil or ghee over high heat.

12. Brown the chicken on both sides. Do not crowd the pan. If needed, cook in batches.

13. Transfer chicken to a large roasting pan.

14. Do not wash the frying pan you used. Place any leftover flour mixture into the frying pan and brown slightly being careful not to burn.

15. Add chicken broth to the flour; stirring well over medium heat to make a gravy. Pour gravy over the chicken.

16. Add all the vegetables to the pot. Season with salt and pepper. Put the lid on and place into oven.

17. Bake for 20 minutes.

18. Open the oven, remove the pot, give it a stir. Now, return to roaster back into the oven to cook until potatoes are tender (about 20 minutes more).

Directions

Dumplings:

1. While your stew cooks; in a medium bowl, combine flour, baking powder, baking soda, parsley, salt and pepper.

2. Add buttermilk and oil and stir with a fork until mixture comes together. Set aside.

3. Once the potatoes and veggies are cooked, use a large spoon or a small ice cream scoop to drop 12 biscuit balls onto the simmering liquid.

4. Also add the frozen peas at this time.

5. Reduce oven to 350°F. Cover pan and cook 15-20 minutes (no peeking!) until biscuits are puffed and cooked through.

Enjoy!

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