This recipe is from The Real-Food Diet Mix-and-Match Meal Plan.
- 2 Tbsp. extra-virgin olive oil
- 2 carrots , sliced
- 2 ribs celery , sliced
- 1 clove garlic , peeled and minced
- 1 chopped yellow onion
- 3/4 pound boneless, skinless chicken breasts , cut into 1-inch pieces
- 3/4 tsp. plus 1/2 tsp. salt
- 1/4 tsp. freshly ground pepper
- 1/4 cup dry white wine
- 1 quart low-sodium chicken broth
- 2 sprigs thyme
- 1 bay leaf
- 1 sweet potato (about 1/2 pound), peeled and cut into 1-inch pieces
- 1 turnip (about 6 ounces), peeled and cut into 1/4-inch pieces
- 1 Tbsp. cornstarch
- 2/3 cup all-purpose flour
- 1/3 cup whole wheat flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 2 Tbsp. canola oil
- 1 cup low-fat buttermilk
- 1/3 cup grated Cheddar
In a small bowl, combine cornstarch and 2 tablespoons water, then stir into simmering stew. Cook, stirring often, until thickened, about 5 minutes. Meanwhile, to make biscuit batter, in a large bowl, combine both flours, baking powder, baking soda, and 1/2 teaspoon salt. Add canola oil and buttermilk; stir until just combined. Drop batter on top of stew to form 6 biscuits, then transfer pot to oven and bake until biscuits are just golden and cooked through, about 20 minutes.
Remove from oven. Sprinkle cheese over biscuits. Return to oven; bake until cheese is bubbly, about 10 minutes. Ladle stew and biscuits into bowls; serve immediately.
- Substitute rutabagas or parsnips for sweet potatoes or turnips.
- Add 1 cup frozen peas or 1 cup chopped dark, leafy greens like chard or kale to stew before topping with biscuits.
- For an Indian flavor, add curry powder, turmeric, and garam masala to taste, then stir in a spoonful of spicy mango chutney toward the end of cooking.
- For a Mexican flavor, substitute bell peppers, chili peppers, beans, and corn for root vegetables and add chili powder to taste. Adjust broth amount as needed.
- For a Thai flavor, add red or green curry paste, chopped cilantro, and coconut milk to taste.