Chicken Stew with Biscuits and Gravy
There are many chicken stew with biscuits and gravy recipes, but this one is different because it contains a substantial amount of vegetables from squash to peas. Unlike traditional chicken and dumpling recipes, which are focussed more on the chicken and gravy, this chicken stew is chock full of veggies for a nutritious dinner. If you prefer chicken breast recipes to bone-in legs, this will also turn this stew into a healthier dish, since white breast meat is leaner than dark meat.
This dish uses ghee or butter to brown the chicken. Ghee is pure butter with the milk solids removed. While traditional clarified butter involves removing the milk solids immediately once the butter is melted, ghee is cooked longer until slightly caramelized for a nuttier, browned butter taste. The benefit of this chicken stew is that it is a comfort meal in one dish. There will be no need for the addition of homemade bread or side salad because the stew already contains the bread and veggies.
Serving Size: Serves 10
This is a printable recipe.
6 medium russet potatoes
14 large mushrooms (2 inch)
1 celery stick
1 acorn squash (5 inches)
1 medium onion
4 chicken breasts, cubed
1 cup all purpose flour
1 teaspoon salt
1/2 teaspoon cracked pepper
1 Tablespoon rosemary, chopped
1/2 cup ghee, butter or oil
1 box (946 ml) chicken stock
2 cups frozen peas
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 vinegar to sour
2 Tablespoon olive oil
Preheat oven to 400°F.
Prepare the vegetables.
Peel and cut each potato into 6-8 long wedges.
Peel, remove the seeds and cut squash into 1 inch cubes.
Quarter the mushrooms if they are large, but only cut them in half if you are using small mushrooms.
Peel and cut onions into long thin wedges.
Dice the celery.
Set vegetables aside.
In a large bowl, stir together flour, salt, pepper and rosemary.
Wash and cut the chicken into pieces.
Add cut chicken to flour mixture and coat.
Heat a large heavy bottom pan with ghee or butter over high heat.
Brown the chicken on both sides. Do not crowd the pan. If needed, cook in batches.
Transfer chicken to a large roasting pan.
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.
Add chicken broth to the flour; stirring well over medium heat to make a gravy.
Pour gravy over the chicken.
Add all the vegetables to the pot. Season with salt and pepper.
Put the lid on and place into oven.
Bake for 20 minutes.
Open the oven, remove the pot, give it a stir then return to the oven to cook until potatoes are tender (about 20 minutes more).
While your stew cooks; in a medium bowl, combine flour, baking powder, baking soda, parsley, salt and pepper.
Add buttermilk and oil and stir with a fork until mixture comes together.
Once the potatoes are tender, use a large spoon or a small ice cream scoop to drop 12 biscuit balls onto the simmering liquid.
Also add the frozen peas at this time.
Reduce oven to 350°F.
Cover pan and cook 15-20 minutes (no peeking!) until dumplings are puffed and cooked through.
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Nutrition Facts for: Chicken Stew with Biscuits and Gravy From Grandmother's Kitchen
Ingredients: Russet potatoes, mushrooms, celery, acorn squash, onion, chicken breasts, all purpose flour, salt, cracked pepper, rosemary, butter, chicken stock, peas, baking powder, baking soda, parsley, buttermilk, olive oil.
* Percentages (%) are based on a 2000 calorie diet The entire recipe has been calculated to make 10 servings. * Per Serving:Calories 481, Calories from Fat 157, Total Fat 17.5g 27%, Saturated Fat 2.8g 14%, Cholesterol 31mg 10%, Sodium 874mg 36%, Potassium 1159mg 33%, Carbohydrates 62.5g 21%, Dietary Fiber 7.4g 30%, Sugars 5.6g, Protein 20.2g, Vitamin A 20%, Vitamin C 62%, Calcium 15%, Iron 27%
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