Ina Garten Chicken Stew And Biscuits Recipe
Comfort food feels best on quiet evenings, bringing calm and steady joy to the table. This stew feels rich yet beautifully balanced, with familiar and deeply satisfying flavors.
Ingredients
Chicken Stew
- 2 pounds bone-in chicken thighs
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 carrots sliced
- 3 celery stalks sliced
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour
- 4 cups chicken stock
- 1 cup milk
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons cold butter
- ¾ cup cold milk
Instructions
- Heat oil in the pot gently.
- Brown chicken on both sides evenly.
- Remove chicken and set aside.
- Sauté onion, carrot, and celery softly.
- Add garlic and stir briefly.
- Sprinkle flour and stir until smooth.
- Pour stock slowly while stirring.
- Add milk, thyme, salt, pepper.
- Return chicken and simmer covered.
- Prepare biscuit dough separately.
- Cut biscuits and place on stew.
- Bake until biscuits turn golden.
Notes
- Use bone-in chicken for deeper flavor.
- Keep heat low for tender meat.
- Cut vegetables evenly for uniform cooking.
- Use cold butter for fluffy biscuits.
- Do not overmix biscuit dough.