I’m finally starting to feel a little better from my recent spell of illnesses
(latest was a sinus infection and ear infections).
Now that I’m feeling better, and at home, I am going stir-crazy.
I can’t really take on any house projects (see yesterday’s post here).
So cooking it is.
Today all I wanted was something warm and comforting.
I found this recipe online and it sounded wonderful.
I was inspired.
I changed the recipe quite a bit, and I truly can’t imagine how it could be any better
(no offense Ina–you know I think that you are pretty wonderful).
Chicken Stew with Biscuits
(adapted from Barefoot Contessa)
2 boneless, skinless chicken breasts
4 cups of chicken stock
2 tablespoons chicken base (or 2 chicken bouillon cubes)
1 stick unsalted butter
1 cup chopped onion
3/4 cups flour
1/2 cup milk
1 tablespoon Cajun seasoning (I used Tony’s)
1 pound baby Yukon gold potatoes
1-16 ounce bag of frozen peas and carrots
1 can biscuits (I used Grand’s)
Preheat the oven to 375 degrees. Fill a large pot with water and season with salt and pepper or Cajun seasoning. Boil your chicken until done, about 10 minutes. Remove chicken and place on a plate to cool. Once they are cooled, cut into bite-size pieces. In water, cook potatoes for about 5 minutes, just until fork tender. Remove from water and allow to cool. Cut them in half.
In a small saucepan, heat the chicken stock and dissolve the chicken base. In a large pot or Dutch oven, melt the butter and saute the onions over medium-high heat for 10-15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add the milk and Cajun seasoning. Next add the chicken, carrots, peas, and potatoes. Mix well. Place the stew in an oven-safe dish and bake for 15 minutes.
Once the stew has cooked for 15 minutes, top with the can of biscuits.
Return the stew to the oven and allow to bake until the biscuits are done (about 15-20 more minutes).