It’s cold in Indiana this year. Like legit cold. I’ve been pretty spoiled with our last couple years of mild winters, so I almost forgot how chilly the Midwest can be. I’ve been trying to mostly stay indoors when I can, but after a busy winter break, I’m already going a bit stir-crazy on long weekends. To solve this problem, I’ve been cooking to avoid the huge piles of homework stacked up on the kitchen table.
Husband and I cleaned out our entire pantry over break and sorted all of our non-expired dry goods and spices. We are trying to use up things before doing a big grocery shopping, so I was looking for a recipe that involved cornmeal and celery salt (tricky combination?). I found it in this Chicken Stew with Cornmeal Biscuits from Rachel Cooks. The recipe made a big pan that was perfect to serve me, my sister, and Husband for a hearty dinner while still having leftovers for lunch the next day. (The biscuits got a little hard overnight in the fridge, so I poured some milk over them when re-heating).
I hope you are also keeping warm and eating good food. Let me know if there are other winter recipes I should be trying!
Chicken Stew with Cornmeal Biscuits
Here’s what you need:
For Biscuit Topping:
- 1 3/4 cups all-purpose flour
- 2/3 cup cornmeal
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small cubes
- 1/2 cup grated sharp cheddar cheese
- 1 cup buttermilk
For Chicken Stew:
- 1 tablespoon olive oil
- 1 pound skinless, boneless chicken breasts, cubed
- 1/2 cup diced celery (about 1 large stalk)
- 1/2 cup chopped yellow onion (about 1 small onion)
- 3 tablespoons unsalted butter
- 1/3 cup plus 1 tablespoon all-purpose flour
- 1 tablespoon dried parsley (or 2 tablespoons fresh)
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 2 cups chicken broth
- 1 cup milk (2% or whole, skim doesn’t work well in this recipe)
- 1 (16 ounce) bag frozen mixed vegetables (carrots, peas, corn, green beans)
(I also threw in a dash of herbs de Provence and a bay leaf.)
And here’s what you do:
For the biscuits:
- Stir together flour, cornmeal, sugar, baking powder, and salt until combined.
- Cut in butter using a fork, pastry cutter, or your fingers, until it resembles coarse crumbs.
- Stir in cheese and buttermilk until just combined. Place bowl of biscuit dough in fridge while you make the rest of the stew.
For the stew:
- Pre-heat oven to 400 degrees Fahrenheit.
- In a large oven-safe dutch oven or deep skillet, heat 1 tablespoon olive oil over medium heat. Add chicken and cook until golden brown and cooked through. Remove to a plate.
- Add onions and celery to hot pan (add a small amount of olive oil if needed) and cook, stirring, until translucent and softened.
- Add butter and flour and cook until butter is melted. Stir in milk and broth slowly while stirring, and continue to cook until simmering and thickened, about 8 minutes.
- Add in parsley, thyme, salt, pepper, celery seed, frozen vegetables, and chicken, and cook until mixture begins to simmer again.
- Drop biscuit dough onto stew using a spoon or your hands in about 1/3 cup portions.
- Transfer to oven and bake for 20-22 minutes or until bubbling around edges and biscuits are golden brown.