Chicken Stew with Biscuits

Chicken Stew with Biscuits or Chicken Pot Pie with Biscuits… whatever you want to call it- It’s classic comfort food. This version was the runner-up dish for our Valentine’s Day dinner this year. I suppose we had two Valentine’s day dinners (plus leftovers!). Lots of love in my house. ❤

This recipe was adapted from Barefoot Contessa Family Style by Ina Garten, via Barefoot Contessa.com. We ate it with a green salad. I modified the recipe to use rotisserie chicken meat, reduced the butter, and incorporated homemade turkey stock. I also steamed the carrots and heated the stock in the microwave and used a food processor to make the biscuit dough.

I made the stew and biscuit dough a day ahead and refrigerated them separately. The day I was ready to serve the dish, I warmed the stew for 1 hour at room temperature, re-heated in the oven for 30+ minutes, and then topped with the pre-cut raw biscuit dough and continued to bake for approximately one half hour. Perfect.

2022 Update: I used 3 carrots and 2 peeled and diced CSA turnips instead of 4 carrots and pearl onions. Fabulous!

For the Stew:

• 1 rotisserie chicken
• coarse salt and freshly ground black pepper
• 5 cups chicken or turkey stock, preferably homemade
• 2 chicken bouillon cubes (I used Trader Joe’s liquid concentrate chicken broth.)
• 8 tablespoons (1 stick) unsalted butter
• 2 large yellow onions, chopped
• 3/4 cup all-purpose flour
• 1/4 cup heavy cream
• 4 carrots, medium-diced (about 2 cups)
• 1 10-ounce package frozen peas (2 cups)
• 1 1/2 cups frozen pearl onions
• 1/2 cup minced fresh parsley, optional

For the Biscuits:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon coarse salt
• 1 teaspoon granulated sugar
• 1/4 pound (1 stick) cold unsalted butter, diced
• 3/4 cup half-and-half
• 1/2 cup chopped fresh parsley, optional
• 1 egg mixed with 1 tablespoon water, for egg wash

1. Preheat the oven to 375 degrees, preferably on convection.
2. Remove the chicken meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
3. Steam the diced carrots with 2 tablespoons of water in the microwave for 2 minutes.
4. In a microwave safe bowl, preferably with a spout, heat the chicken stock in the microwave until hot. Remove and incorporate the concentrated stock. (Alternatively, the stock can be warmed in a separate pot on the stove.)
5. In a large pot or Dutch oven (I used enameled cast iron), melt the butter and sauté the onions over medium-low heat for 10 to 15 minutes, until translucent.
6. Add the flour and cook over low heat, stirring constantly, for 2 minutes.
7. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick.
8. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream.
9. Add the cubed chicken, carrots, peas, onions, and parsley, if using. Mix well. Taste and adjust the seasoning, as needed.
10. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper.
11. Bake for 15 minutes.
12. Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of a food processor or an electric mixer fitted with the paddle attachment.
13. Add the butter and pulse (or mix on low-speed) until the butter is the size of peas. Add the half-and-half and pulse (or combine on low-speed) until the dough just comes together. Mix in the parsley, if using.
14. Dump the dough out on a well-floured piece of parchment-paper. Using your hands, pat out to 3/8 inch thick. Cut out twelve circles with a 2-1/2 inch round cutter. Only re-form the dough once.
15. Remove the stew from the oven and arrange the biscuits on top of the filling.
16. Brush them with egg wash, and return the dish to the oven.
17. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.

One Year Ago:

• Meera Sodha’s Chicken Curry

Three Years Ago:

• Fried Chicken Biscuits
• Broccoli & Mozzarella Potluck Stromboli

Four Years Ago:

• Sri Lankan Coconut Chicken Curry

Ina Garten’s Apple Pie Bars with Browned Butter Glaze

I have to interrupt my Thanksgiving side dish posts (I know you’re upset! 😉 ) to share this indulgent, crowd-pleasing dessert. (A request by my dear friend who plans to make it for her Christmas Eve feast.)

Recently, my kids and their friends performed in a holiday concert at our house. This was our third annual concert! Everyone brings an appetizer and we eat while the kids rehearse. This year, the concert was upgraded to incorporate a microphone and some stand-up comedy. The parents were asked to perform as well. Special and fun. 🙂

Along with the appetizers, I always feel the need to include a dessert (as I love any excuse to bake). These pie bars had caught my eye and were perfect to serve at a large gathering. The recipe was adapted from Cooking for Jeffrey by Ina Garten, via Barefoot Contessa.com. I baked them in a parchment-lined pyrex dish, used pecans instead of walnuts, (predominantly) Fuji apples instead of golden delicious, and topped it with a brown butter glaze inspired by Joy the Baker. Delicious!

Yield: Makes 18 to 24 bars

For the Crust:

• 1 pound (4 sticks) unsalted butter, at room temperature
• ¾ cup granulated sugar
• ½ cup light brown sugar, lightly packed
• 2 teaspoons pure vanilla extract
• 4 cups all-purpose flour
• 1½ teaspoons kosher salt
• ½ cup chopped pecans or walnuts
• 1 teaspoon ground cinnamon

For the Apple Filling:

• 3 pounds mixed apples, peeled, quartered, cored, and sliced 1/8 inch thick (I used predominantly Fuji apples with 1-2 Granny Smith and 1 Red Delicious)
• 2 tablespoons freshly squeezed lemon juice
• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 4 tablespoons (½ stick) unsalted butter

For the Browned Butter Glaze:

• 1 1/2 tablespoons unsalted butter, melted
• 3/4 cups powdered sugar
• milk, as necessary, to achieve desired consistency
• pinch of coarse salt

1. Preheat the oven to 375 degrees, preferably on convection. Line a 9×13-inch pyrex baking pan with parchment paper.
2. Make the Crust: Place the butter, granulated sugar, brown sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 to 3 minutes, until light and creamy.
3. In a separate bowl, whisk the flour and salt together.
4. With the mixer on low, slowly add to the butter-sugar mixture, beating until combined.
5. Scatter two-thirds of the dough in clumps in the prepared pan and press it lightly with floured hands on the bottom and 1/2 inch up the sides.
6. Refrigerate for 20 minutes.
7. Par-Bake for 18 to 20 minutes, until the crust is golden brown, and set aside to cool. (While the crust is still warm, I use a spoon to gently push the edge of the crust back up the side.)
8. Meanwhile, Make the Topping: Put the mixing bowl with the remaining dough back on the mixer, add the nuts and cinnamon, and mix on low-speed to combine. Set aside.
9. Reduce the oven to 350 degrees, preferably on convection.
10. Make the Filling: Combine the apples and lemon juice in a very large bowl.
11. Add the granulated sugar, cinnamon, and nutmeg and mix well.
12. Melt the butter in a large (10-inch-diameter) pot, add the apples, and simmer over medium to medium-low heat, stirring often, for 12 to 15 minutes, until the apples are tender and the liquid has mostly evaporated.
13. Spread the apples evenly over the crust, leaving a 1/2-inch border.
14. Pinch medium pieces of the remaining dough with your fingers and drop them evenly on top of the apples (they will not be covered).
15. Bake for 25 to 30 minutes, until the topping is browned. Cool completely.
16. Make the Glaze: In a small pot, melt butter. Continue to cook until browned and fragrant.
17. In a small bowl, whisk together browned butter, powdered sugar, a splash of milk, and a pinch of salt. Whisk until smooth. Add milk as needed until drizzling consistency is achieved.
18. Spoon into a ziplock bag and cut a tiny tip off one corner of the bag.
19. Drizzle glaze over cooled bars before slicing.
20. Cut into bars of desired size.
21. Store, wrapped individually or covered in plastic wrap in the refrigerator for up to 5 days. (Without the glaze, the bars can be kept at room temperature.)

One Year Ago:

• Soft Baked Snickerdoodles

Two Years Ago:

• German Apple Cake
• Apple Dutch Baby
• Tate’s Chocolate Chip Cookies

Three Years Ago:

• Old-Fashioned Apple Crisp
• Giant Apple Cinnamon Roll
• Skillet Chocolate Chip Cookie

Four Years Ago:

• Apple Galette

Chicken & Wild Rice Casserole

Woo hoo! I’m excited to share that I am co-hosting Angie’s Fiesta Friday #109 this week with lovely Lily of Little Sweet Baker. Fiesta Friday is my absolute favorite online party. I get so many fabulous recipe ideas every week! It’s also a great place to meet other bloggers.

I’m bringing this gigantic potluck casserole to share with everyone. This recipe was adapted from Food and Wine, contributed by chef Gavin Kayser of Spoon and Stable in Minneapolis.

This dish has it all. It has layers of tender wild rice, loads of Swiss chard sautéed with shallots and garlic, creamy mushroom-herb sauce, and chicken tenderloins. Because it can be baked a day ahead, it would be perfect to bring to a potluck dinner. It might be the most elegant casserole I’ve ever made!

Yield: Serves 8 to 10

Time: about 2 1/2 hours

For the Wild Rice:

• 1/2 pound wild rice (1 1/2 cups)
• 1 medium carrot, finely chopped
• 1 small onion or 1/2 of a large onion, finely chopped
• 1 celery rib, finely chopped
• 1 bay leaf
• 1 thyme sprig
• coarse salt
• freshly ground black pepper

For the Swiss Chard:

• 3 tablespoons grapeseed or canola oil
• 1 large shallot, minced
• 2 large garlic cloves, minced
• 3 pounds Swiss chard, stems discarded and leaves coarsely chopped (I used 2 bunches of green chard and 1 bunch of rainbow chard.)

For the Mushroom Sauce:

• 1/4 cup grapeseed or canola oil
• 1 1/2 pounds cremini mushrooms, sliced
• 2 tablespoons unsalted butter
• 1/2 small onion, finely chopped
• 1 small celery rib, finely chopped
• 4 garlic cloves, minced
• 3 thyme sprigs
• 1 1/2 teaspoons minced rosemary
• coarse salt
• freshly ground black pepper
• 1/4 cup all-purpose flour
• 4 cups chicken stock or low-sodium broth
• 1/2 cup heavy cream

To Finish the Dish:

• 2 pounds thinly sliced chicken, pounded 1/4 inch thick (I used 14 chicken tenderloins)
• 1 1/2 cups panko
• 3 tablespoons unsalted butter, melted
• chopped parsley, for serving

Make the Wild Rice:

1.  In a large saucepan, combine all of the ingredients with a generous pinch each of salt and pepper.
2. Cover with water and bring to a boil over high heat. Simmer over moderate heat until the rice is tender, about 1 hour. Drain well.

Cook the Swiss Chard:

1. Set a rack over a large rimmed baking sheet.
2. In a pot, heat the oil. ( I used a Dutch oven.)
3. Add the shallot and garlic and cook over moderately high heat, stirring, until softened, 1 to 2 minutes.
4. Add the Swiss chard in large handfuls, letting each batch wilt slightly before adding more. Cook, stirring occasionally, until all of the chard is wilted, 8 to 10 minutes.
5. Spread the chard out on the rack to drain and let cool completely. Squeeze out any excess water.

Make the Mushroom Sauce:

1. In a large, deep skillet, heat 2 tablespoons of the oil until shimmering.
2. Add half of the mushrooms and cook over moderately high heat, undisturbed, until browned on the bottom, 5 minutes. Cook, stirring, until the mushrooms are tender and browned all over, 5 minutes longer; transfer to a plate.
3. Repeat with the remaining oil and mushrooms.
4. Wipe out the skillet and melt the 2 tablespoons of butter in it.
5. Add the onion, celery, garlic, thyme, rosemary and a generous pinch each of salt and pepper. Cook over moderate heat, stirring occasionally, until the vegetables are just starting to brown, about 8 minutes. Stir in the mushrooms.
6. Sprinkle the flour over the vegetables and cook, stirring, until incorporated, about 2 minutes.
7. Gradually whisk in the stock and bring to a boil, stirring frequently. Reduce the heat to moderate and simmer, stirring occasionally, until the sauce is thickened and no floury taste remains, about 7 minutes.
8. Stir in the cream and season the sauce with salt and pepper.

Finish the Dish:

1. Preheat the oven to 375°. Lightly coat the bottom of a 9-by-13-inch or 4-quart baking dish that’s at least 2 inches deep with cooking oil spray.
2. Arrange half of the chicken in the bottom of the prepared baking dish.
3. Scatter half of the Swiss chard over the chicken, followed by half of the wild rice and half of the mushroom cream sauce.
4. Repeat the layering once more with the remaining chicken, greens, rice and sauce.
5. In a medium bowl, toss the panko with the 3 tablespoons of melted butter and sprinkle evenly over the casserole.
6. Cover with foil and bake for about 35 minutes, until bubbling.
7. Uncover the casserole and turn on the broiler. Broil 6 inches from the heat until the panko is lightly browned, about 3 minutes.
8. Let stand for 10 minutes. Garnish with chopped parsley and serve.

Note: The baked casserole can be cooled down and refrigerated overnight. Reheat gently and crisp the panko under the broiler before serving.

One Year Ago:

• Chicken Parmesan with Chicken Thighs

Two Years Ago:

• Pork Chops with Shiitake Mushrooms and Mustard Vinaigrette
• Chicken, Spinach, & Mushroom Casserole with Parmesan Croutons

Three Years Ago:

• Orecchiette with Chicken Sausage & Broccoli Rabe
• Chicken & Kale Casserole

Pesto Pasta Salad with Spinach, Peas, & Pine Nuts

Every summer we drive out to Montauk to spend the day with my friend and her family when they camp by the ocean for a week at Hither Hills State Park. She and her husband are such wonderful hosts. The amount of food they prepare is amazing!! This year I brought this flavorful pasta salad and oatmeal raisin cookies to contribute. Little did I know, her husband isn’t a pesto fan. 😦 I couldn’t believe it- so unfortunate. My friend was happy that I brought a pesto dish because she doesn’t serve it and she loves it- thank goodness! (her husband did enjoy the cookies…)

This recipe was adapted from Barefoot Contessa Parties!: Ideas and Recipes for Easy Parties that are Really Fun by Ina Garten. I reduced the amount of olive oil, mayonnaise, and Parmesan to lighten it a little. The spinach and lemon juice help to maintain the pesto’s green color. Tasty!

For the Pesto:

• 1/4 cup walnuts
• 1/4 cup pignolis ( pine nuts)
• 3 tablespoons chopped garlic (I used 9 large cloves)
• 5 cups fresh basil leaves, packed
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 3/4 to 1 cup good olive oil
• 1 cup freshly grated Parmesan

To Finish the Dish:

• 3/4 pound fusilli pasta
• 3/4 pound bow tie pasta or rigatoni
• 1 1/2 cups prepared pesto
• 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
• 3 tablespoons freshly squeezed lemon juice
• 1 cup good mayonnaise
• 1 1/2 to 2 cups frozen peas, defrosted
• 1/3 cup pignolis (pine nuts)
• 3/4 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper

1. Make the Pesto: Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top. (I found that I didn’t have to add additional oil; this recipe had enough olive oil that rose to the surface to coat it with a thin film.)
2. Cook the pasta separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and cool to room temperature.
3. Bring the frozen peas and spinach to room temperature. I place the defrosted spinach in a colander and squeeze out the excess water using a potato masher.
4. In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the peas, pignolis, salt, and pepper. Mix well, season to taste, and serve at room temperature.

One Year Ago:

• Mini-Farfalle with Zucchini & Parsley-Walnut Pesto
• Basil Pesto & Tomatoes over Fresh Whole Wheat Pasta
• Cilantro Pesto

Broccoli & Mozzarella Potluck Stromboli

I had a stromboli factory in my kitchen last night! I made 4 individual strombolis for my family for our dinner AND 2 larger ones (which we sliced) for my husband to bring for a potluck lunch at work the next day. When we lived in Alabama, my husband made a stromboli for work potluck lunches a few times. Somehow- that is what came to mind this time! This recipe was adapted from Everyday Food.

The wonderful thing about a stromboli is that it can basically be filled with ANYTHING- plus cheese and marinara. I used my favorite pizza dough recipe, increased the garlic and spices, grated the cheese in a food processor, and used Trader Joe’s Tuscano Marinara Sauce. The kids really enjoyed it too! EASY! A great alternative to pizza or calzones.

• 1 pound pizza dough, thawed if frozen
• All-purpose flour, for work surface
• 1 package (1 pound) frozen chopped broccoli, thawed or 1 pound fresh broccoli
• 3-4 large garlic cloves, minced
• dried oregano, crushed red pepper flakes, to taste, optional
• Coarse salt and ground pepper
• 1 cup marinara sauce, plus more for dipping, optional
• 8 oz shredded part-skim mozzarella
• 1 tablespoon olive oil

1. Make pizza dough per this bread machine recipe (my favorite!!). (Store bought dough could easily be used as well.)
2. Thaw frozen broccoli or cook fresh broccoli. To prepare the fresh broccoli, bring a medium-size pot of water to a boil. Prepare an ice-water bath; set aside. When water comes to a boil, salt generously and add broccoli. Cook for 2 minutes. Remove and transfer to ice water bath until cool. Remove and pat dry. Chop into 1/4-inch pieces.
3. Preheat oven to 400 degrees (convection). Line 2 large rimmed baking sheets with parchment paper. Divide dough into 4 pieces. On a lightly floured work surface, stretch out each piece, first to a 3-by-4 inch oval, then to a 6-by-8-inch oval (let dough rest briefly if too elastic to work with).
4. Spread 1/4 cup marinara over each piece of dough, leaving a 1/2-inch border.
5. Place broccoli in a strainer, and press to remove excess liquid. Transfer to a double layer of paper towels, and pat dry. Coarsely chop.
6. Dividing evenly, scatter broccoli over dough, leaving a 1/2-inch border. Sprinkle with garlic, and season with oregano, red pepper flakes, coarse salt, and pepper.
7. Starting at a shorter end, roll up each stromboli, tucking in the filling as you go. There’s no need to crimp the ends. 
8. Using the tip of a paring knife, cut three slits in the top of each. Brush with olive oil. Bake until golden, 25 to 30 minutes. Serve stromboli with marinara sauce for dipping, if desired. 

One Year Ago:

• Movie Night Pizza
• Spaghetti & Turkey Meatballs

If you like this you may also like:

• Kale and Spinach Calzones

Skillet Chocolate Chip Cookie

Sometimes simple is best. What a great quick dessert– It is fun, easy, and delicious. It’s a giant cookie! 🙂 It would be excellent with a scoop of vanilla ice cream but we loved it plain, warm from the oven. This recipe is from Martha Stewart Living. I used semi-sweet chocolate chips.

Yield: Serves 8 to 10

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1/2 cup sugar
• 3/4 cup packed light-brown sugar
• 1 large egg
• 2 teaspoons pure vanilla extract
• 1 1/2 cups (about 9 ounces) mixed milk- and semi-sweet- chocolate chips

1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until mixture is light and fluffy, about 3 minutes. Add egg and vanilla; mix until they are fully incorporated. Add flour mixture, and beat until just combined. Stir in chocolate chips.
2. Transfer dough to a 10-inch ovenproof skillet, and press to flatten, covering bottom of pan. Bake until edges are brown and top is golden, 30 to 35 minutes (in a convection oven). Don’t overbake; it will continue to cook a few minutes out of the oven. Transfer to a wire rack to cool, 15 to 20 minutes. Cut into 8 to 10 wedges. Serve warm, with vanilla ice cream, if desired.

Chocolate Soufflé Cake

This is one of my favorite go-to desserts to bring to a friends’ for dinner or for a potluck. It is rich and delicious, easy to transport, and pretty (in a soufflé sort of way!). It’s a crowd pleaser too. This time I needed a gluten-free dessert and this fit that as well. I have been making it for years- my sister makes it too. Once, by accident, she made it with double the butter– people loved it even more! 🙂  This recipe is from Martha Stewart Living Television. I always use Valrhona chocolate (which is amazing) because the quality is very important as the chocolate flavor is predominant in the cake. GREAT!!

• 3/4 cup plus 1 tablespoon unsalted butter for the pan
• 1 cup sugar, plus more for dusting pan
• 6 1/2 ounces best-quality semisweet chocolate, chopped (I use Valrhona 71% cacao dark bittersweet chocolate)

• 3 egg yolks
• 1 egg
• 6 egg whites
• Cocoa powder or confectioners’ sugar, for dusting

1. Heat oven to 300 degrees. Grease a 9-inch springform pan with 1 tablespoon butter, and dust generously with granulated sugar.
2. Melt chocolate and butter over simmering water in a double boiler, about 6 to 8 minutes. Remove from heat and set aside to cool.
3. In an electric mixer fitted with the whisk attachment, whip yolks and whole egg with 2/3 cup sugar on a high speed, until it is pale yellow and falls in a thick ribbon when the beater is raised, about 5 minutes. Scrape down the sides of the bowl once or twice during mixing. Set aside.
4. In an electric mixer, using a second whisk attachment and bowl, (both should be clean and free of grease) whip egg whites with remaining 1/3 cup sugar on high speed until thick and foamy, about 3 to 4 minutes. Set aside. While egg whites are beating, add the cooled, melted chocolate slowly to the yolk mixture.
5. Temper whipped egg whites by mixing in about 1/4 cup of the chocolate mixture. Then gently fold egg whites into the chocolate yolk mixture, working quickly to maintain the volume of egg whites; the mixture will have a slightly marbleized appearance. 
6. Pour batter into prepared pan, and place on a parchment-lined baking sheet. Bake in oven for 50 (in a convection oven) to 60 minutes. Remove from oven and allow to cool in the pan on a cooling rack. When completely cool, gently run a knife around the edges of the pan and release spring. Dust with cocoa powder or confectioners’ sugar before serving.