Chicken Stew over BiscuitsPosted: October 10, 2011
Ever have that leftover one or two pieces of chicken that you’re less than excited about eating again – but you don’t want to toss it out? Here’s an idea. Turn that leftover chicken into a hearty chicken stew and serve it over fresh-made biscuits. Perfect for a fall or winter night.
Heat about 3 tablespoons of butter in an oven-proof skillet (or wrap the plastic/wood handle with aluminum foil so it can be put into the oven). Add in half a chopped onion or a shallot and cook until translucent (5-7 minutes). Sprinkle 3 tablespoons of flour into the onion mix and stir around for about a minute. This will create a ‘roux’ (the consistency will be like paste). That’s the base for the delicious gravy. Then, slowly (bit by bit) stir in about 2 cans (almost a quart) of chicken stock. Stir the stock into the roux – and voila – you’ve got chicken gravy! Season with salt and pepper. From there, add in the cut up chicken pieces and anything else you have on hand along the line of veggies. Maybe a cut up carrot or two (chopped and steamed in the microwave for a minute or two)? A handful of frozen peas and/or corn? A handful of mushrooms? I had some leftover mashed potatoes that I put atop the chicken and gravy before baking. Once all the goodness is in the mix, pop the pan in the oven at 400F for about 15-20 minutes until it’s bubbly-ready and the flavors have all had a chance to come together.
My recipe for homemade biscuits could not be easier. I’d make these before putting together the chicken and gravy, because when that’s ready – you’ll want to eat! Start with 2 cups flour in a bowl. Add in 7 tablespoons of shortening (crisco or butter), 3 teaspoons baking powder, and 1 teaspoon salt. Using a fork or a pastry knife, mix together until you get a crumb-like consistency. Stir in 2/3 cup milk until dough forms. Turn out onto a flat surface, pat down or roll to about 3/4-inch thickness and cut out biscuits. If you don’t have a biscuit cutter, use the top of a drinking glass dipped in flour. Put on a parchment lined baking sheet and bake at 425F for about 15 minutes – until light golden brown. Pour chicken and gravy over biscuits and enjoy! This dish won’t disappoint!