One-Pot Chicken Stew with Cheddar Biscuits
By America's Test KitchenPublished on September 11, 2020
Time
2 hours
Yield
Serves 8
Ingredients
Biscuits
2 cups (10 ounces/283 grams) all-purpose flour 2 ounces (57 grams) sharp cheddar cheese, shredded (½ cup)2 teaspoons sugar 2 teaspoons baking powder ½ teaspoon salt 1½ cups heavy creamFilling
4 (10- to 12-ounce/283- to 340-gram) bone-in split chicken breasts, trimmedSalt and pepper 2 tablespoons vegetable oil 1 onion, chopped fine10 ounces (283 grams) Swiss chard, stems chopped, leaves cut into 1-inch pieces3 garlic cloves, minced¼ cup all-purpose flour 2 cups chicken broth 12 ounces (340 grams) sweet potatoes, peeled and cut into ½-inch pieces8 ounces (227 grams) turnips, peeled and cut into ½-inch pieces½ cup heavy cream ¼ cup minced fresh parsley 2 tablespoons dry sherryInstructions
- Adjust oven rack to lowest position and heat oven to 425 degrees. Whisk flour, cheddar, sugar, baking powder, and salt together in bowl. Stir in cream and mix until dough forms, about 30 seconds. Turn dough out onto lightly floured counter and knead dough briefly until smooth, about 30 seconds. Flatten dough into 7-inch circle and cut into 8 wedges. Cover with plastic wrap and set aside.
- Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and brown on 1 side, 6 to 8 minutes; transfer to plate.
- Add remaining 1 tablespoon oil, onion, chard stems, and ½ teaspoon salt to now-empty pot and cook over medium heat until onion is softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for 30 seconds. Slowly whisk in broth, scraping up any browned bits and smoothing out any lumps.
- Stir in sweet potatoes and turnips. Nestle chicken, browned side up, and any accumulated juices into pot. Place lid upside down on pot and cover with trimmed piece of parchment paper. Lay biscuits on lid with wide ends flush to edge of lid. Bake until biscuits are golden brown and chicken registers 160 degrees, 25 to 30 minutes, rotating pot halfway through baking.
- Remove pot from oven and reduce oven temperature to 300 degrees. Transfer biscuits to wire rack and let cool. Transfer chicken to cutting board, let cool slightly, and shred into bite-size pieces using 2 forks, discarding skin and bones.
- Meanwhile, stir chard leaves into pot and continue to cook in oven, uncovered and stirring occasionally, until filling is thickened and vegetables are tender, 10 to 15 minutes.
- Remove pot from oven and stir in shredded chicken, cream, parsley, and sherry. Season with salt and pepper to taste. Cover and let chicken heat through for 10 minutes. Arrange biscuits on top of filling before serving.
for the biscuits
for the filling
Time
2 hoursYield
Serves 8Ingredients
Biscuits
2 cups (10 ounces/283 grams) all-purpose flour
2 ounces (57 grams) sharp cheddar cheese, shredded (½ cup)
2 teaspoons sugar
2 teaspoons baking powder
½ teaspoon salt
1½ cups heavy cream
Filling
4 (10- to 12-ounce/283- to 340-gram) bone-in split chicken breasts, trimmed
Salt and pepper
2 tablespoons vegetable oil
1 onion, chopped fine
10 ounces (283 grams) Swiss chard, stems chopped, leaves cut into 1-inch pieces
3 garlic cloves, minced
¼ cup all-purpose flour
2 cups chicken broth
12 ounces (340 grams) sweet potatoes, peeled and cut into ½-inch pieces
8 ounces (227 grams) turnips, peeled and cut into ½-inch pieces
½ cup heavy cream
¼ cup minced fresh parsley
2 tablespoons dry sherry
Ingredients
Biscuits
2 cups (10 ounces/283 grams) all-purpose flour
2 ounces (57 grams) sharp cheddar cheese, shredded (½ cup)
2 teaspoons sugar
2 teaspoons baking powder
½ teaspoon salt
1½ cups heavy cream
Filling
4 (10- to 12-ounce/283- to 340-gram) bone-in split chicken breasts, trimmed
Salt and pepper
2 tablespoons vegetable oil
1 onion, chopped fine
10 ounces (283 grams) Swiss chard, stems chopped, leaves cut into 1-inch pieces
3 garlic cloves, minced
¼ cup all-purpose flour
2 cups chicken broth
12 ounces (340 grams) sweet potatoes, peeled and cut into ½-inch pieces
8 ounces (227 grams) turnips, peeled and cut into ½-inch pieces
½ cup heavy cream
¼ cup minced fresh parsley
2 tablespoons dry sherry
Ingredients
Biscuits
2 cups (10 ounces/283 grams) all-purpose flour
2 ounces (57 grams) sharp cheddar cheese, shredded (½ cup)
2 teaspoons sugar
2 teaspoons baking powder
½ teaspoon salt
1½ cups heavy cream
Filling
4 (10- to 12-ounce/283- to 340-gram) bone-in split chicken breasts, trimmed
Salt and pepper
2 tablespoons vegetable oil
1 onion, chopped fine
10 ounces (283 grams) Swiss chard, stems chopped, leaves cut into 1-inch pieces
3 garlic cloves, minced
¼ cup all-purpose flour
2 cups chicken broth
12 ounces (340 grams) sweet potatoes, peeled and cut into ½-inch pieces
8 ounces (227 grams) turnips, peeled and cut into ½-inch pieces
½ cup heavy cream
¼ cup minced fresh parsley
2 tablespoons dry sherry
Why This Recipe Works
The aha! moment for preparing tender chicken stew and perfectly flaky biscuits together in one pot came when we inverted the Dutch oven lid and baked the biscuits on it, above the stew. Sogginess averted. Swiss chard, sweet potatoes, and turnips put a modern spin on this soul-satisfying Sunday supper.
Instructions
- Adjust oven rack to lowest position and heat oven to 425 degrees. Whisk flour, cheddar, sugar, baking powder, and salt together in bowl. Stir in cream and mix until dough forms, about 30 seconds. Turn dough out onto lightly floured counter and knead dough briefly until smooth, about 30 seconds. Flatten dough into 7-inch circle and cut into 8 wedges. Cover with plastic wrap and set aside.
- Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and brown on 1 side, 6 to 8 minutes; transfer to plate.
- Add remaining 1 tablespoon oil, onion, chard stems, and ½ teaspoon salt to now-empty pot and cook over medium heat until onion is softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for 30 seconds. Slowly whisk in broth, scraping up any browned bits and smoothing out any lumps.
- Stir in sweet potatoes and turnips. Nestle chicken, browned side up, and any accumulated juices into pot. Place lid upside down on pot and cover with trimmed piece of parchment paper. Lay biscuits on lid with wide ends flush to edge of lid. Bake until biscuits are golden brown and chicken registers 160 degrees, 25 to 30 minutes, rotating pot halfway through baking.
- Remove pot from oven and reduce oven temperature to 300 degrees. Transfer biscuits to wire rack and let cool. Transfer chicken to cutting board, let cool slightly, and shred into bite-size pieces using 2 forks, discarding skin and bones.
- Meanwhile, stir chard leaves into pot and continue to cook in oven, uncovered and stirring occasionally, until filling is thickened and vegetables are tender, 10 to 15 minutes.
- Remove pot from oven and stir in shredded chicken, cream, parsley, and sherry. Season with salt and pepper to taste. Cover and let chicken heat through for 10 minutes. Arrange biscuits on top of filling before serving.
for the biscuits
for the filling
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