Description
This hearty Chicken Stew with Biscuit Topping is a comforting one-pot meal perfect for family dinners. Tender chicken thighs simmered with onions, celery, cabbage, potatoes, and fragrant herbs create a flavorful stew base, topped with fluffy, golden-baked buttermilk biscuits. The delicious combination of rich stew and soft biscuits makes this recipe a satisfying and wholesome dish.
Ingredients
Stew
- 1 tbsp olive oil
- 2 tbsp butter
- 6 boneless skinless chicken thighs, cut into bite-sized pieces
- 1 medium onion, chopped
- 1 medium stalk celery, chopped
- 2 cups shredded cabbage
- 3 tbsp flour
- 2 cups milk
- 2 cups chicken broth
- 1 large potato, cut into bite-sized pieces
- 1/4 tsp dried thyme
- 1 bay leaf
- Salt and pepper, to taste
Biscuit Topping
- 1 ½ cups flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup cold butter, cubed
- 1 cup buttermilk
Instructions
- Brown the chicken: Heat olive oil and butter in a dutch oven over medium-high heat. Add chicken pieces and brown them on all sides. Once browned, transfer the chicken to a plate and set aside.
- Cook the vegetables and start stew base: In the same dutch oven, add chopped onion, celery, and shredded cabbage. Sauté until softened. Stir in flour and cook for 2 minutes to form a roux. Gradually add milk and chicken broth while stirring constantly to prevent lumps.
- Add chicken and seasonings: Return the browned chicken to the pot. Add potato pieces, dried thyme, and a bay leaf. Cover the pot and cook on medium heat until the potatoes are tender and the stew has thickened, about 20 minutes. Season well with salt and pepper.
- Preheat the oven: While the stew cooks, preheat your oven to 400°F (200°C) to prepare for baking the biscuit topping.
- Prepare biscuit dough: In a bowl, whisk together flour, baking powder, baking soda, and salt. Using a pastry blender or your fingers, work the cold cubed butter into the flour mixture until it resembles coarse crumbs. Stir in the buttermilk until just combined; do not overmix.
- Add biscuit topping and bake: Drop spoonfuls of the biscuit dough evenly over the surface of the stew in the dutch oven. Place the dutch oven in the preheated oven and bake for 15-20 minutes, until the biscuits turn golden brown and cooked through.
Notes
- Use boneless, skinless chicken thighs for tender, flavorful meat that stays moist during cooking.
- If you prefer, substitute cabbage with kale or spinach for a different flavor and texture.
- For a richer biscuit topping, you can brush the tops with melted butter before baking.
- This stew reheats well and can be stored in the refrigerator for up to 3 days.
- Make sure to use a dutch oven that is safe for oven use, as the dish finishes in the oven to bake the biscuit topping.
