Ina Garten Chicken Stew And Biscuits Recipe
Comfort food matters during cold evenings and busy weeks. This dish feels warm, rich, and deeply satisfying. It uses simple ingredients and classic cooking methods.
Ingredients
For the Chicken Stew
- Boneless chicken thighs
- Olive oil
- Unsalted butter
- Onion diced
- Carrots sliced
- Celery sliced
- Garlic cloves minced
- All-purpose flour
- Chicken stock
- Whole milk
- Fresh thyme
- Bay leaf
- Salt
- Black pepper
For the Biscuits
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Cold butter cubed
- Buttermilk
Instructions
- Heat oil and butter in the pot.
- Brown chicken pieces lightly.
- Remove chicken and set aside.
- Sauté onions, carrots, and celery.
- Add garlic and cook briefly.
- Stir in flour until coated.
- Slowly add stock, stirring constantly.
- Add milk, herbs, and seasoning.
- Return chicken to the pot.
- Simmer gently until thickened.
- Prepare biscuit dough separately.
- Drop biscuit portions onto stew.
- Cover and cook until biscuits puff.
- Uncover briefly to finish biscuits.
Notes
- Use chicken thighs for tenderness.
- Keep butter very cold for biscuits.
- Simmer gently to avoid curdling.
- Season gradually for better control.
- Let stew rest before serving.