This recipe is for one of my all-time favourite comfort foods - piping hot creamy chicken stew topped with golden, buttery biscuits. Homey and satisfying.
The beauty of it is that you can add whatever vegetables you have on hand - I used cabbage and potatoes, but you could substitute or add carrots, parsnips, peas, green beans, etc.
My biscuit topping is a really easy one - no kneading, rolling and cutting circles. Just mix the dry ingredients, cut in the butter, add buttermilk, and spoon on top of the stew. The result is a bit more rustic-looking than perfectly executed concentric biscuit circles, but much less agonizing and just as scrumptious.
If you don't have a dutch oven, you can cook the stew in a regular large pot then transfer it to a baking dish before topping.
- 1 tbsp olive oil
- 2 tbsp butter
- 6 boneless, skinless chicken thighs, cut in bite-sized pieces
- 1 medium onion, chopped
- 1 medium stalk celery, chopped
- 2 cups shredded cabbage
- 3 tbsp flour
- 2 cups milk
- 2 cups chicken broth
- 1 large potato, cut in bite-sized pieces
- 1/4 tsp dried thyme
- 1 bay leaf
- salt and pepper
- 1 ½ cups flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup cold butter, cubed
- 1 cup buttermilk
Heat olive oil and butter in a dutch oven (oven-proof casserole) over medium-high heat. Brown chicken pieces on all sides; transfer to a plate.
Add onion, celery and cabbage to dutch oven and saute until softened. Stir in flour; cook 2 minutes. Gradually add milk and chicken broth, stirring constantly. Return chicken to pot; add potato, thyme and bay leaf. Cover and cook until potato is cooked through and stew thickens, about 20 minutes. Season well with salt and pepper.
Meanwhile, preheat oven to 400 degrees.
To make biscuit topping, whisk together flour, baking powder, baking soda and salt. Using a pastry blender (or working quickly with your fingers), work butter into flour mixture until it resembles coarse crumbs. Add buttermilk and stir until just combined.
Using two spoons, drop biscuit dough on top of stew. Bake 15-20 minutes until golden brown.