Vegetable And Chicken Stew With Olive Oil Rosemary Biscuits Recipes

VEGETABLE-AND-CHICKEN STEW WITH OLIVE-OIL-ROSEMARY BISCUITS

Vegetable-and-Chicken Stew With Olive-Oil-Rosemary Biscuits image

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

Ingredients

6 tablespoons olive oil
1 leek, washed and chopped
Salt and pepper
2 cups quartered button mushrooms
2 cups chicken stock
1 medium carrot, chopped
8 ounces boneless chicken thighs or breasts, diced
1 cup fresh or frozen peas
2 cups chopped asparagus
2 tablespoons cornstarch
2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 tablespoon chopped fresh rosemary
Zest of 1 lemon
4 tablespoons butter, cut into bits
1 cup buttermilk
2 eggs

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

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