Biscuit-Topped Chicken and Root Vegetable Stew
Recipe created by Laura Pensiero
Servings: Serves 4-6
Ingredients
  • 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
Directions
Preheat oven to 375°. Heat olive oil in a large Dutch oven or ovenproof pot over medium heat. Add carrots, celery, garlic, and onion; cook, stirring often, until softened, 10 to 12 minutes. Increase heat to medium-high, and add chicken, 3/4 teaspoon salt, and pepper; cook, stirring occasionally, until no longer pink, 6 to 8 minutes. Add wine and cook until absorbed, 1 to 2 minutes. Stir in broth, thyme, bay leaf, sweet potato, and turnip; bring to a boil. Reduce heat to medium-low, and simmer until vegetables are almost tender, about 20 minutes.

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.

Recipe variations:
  • 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.
From Hudson Valley Mediterranean: The Gigi Good Food Cookbook, by Laura Pensiero. Copyright (c) 2009 by Laura Pensiero. Published by William Morrow Cookbooks, an imprint of HarperCollins Publishers. Reprinted by permission.