I grew up in rural northern Michigan. The winters were bitterly cold but never bothered me back then. (Now, they most certainly do!) Most mornings I had a bowl of Campbell’s soup for breakfast before heading off to school. After a day of skiing at Nubs Nob (February or March 1989), I went to my friend Amanda’s house and her mom presented me with a bowl of chicken and mushroom stew ladled over a piece of homemade cornbread. The savory stew with shredded chicken and meaty mushrooms absorbed into the sweet cornbread, creating the perfect combination of texture and flavor. It was delicious and I had three helpings. It was true comfort food.
Last year (25 years after experiencing Amanda’s mom’s stew), I was thumbing through Ina Garten’s, Barefoot Contessa Family Style cookbook and came across her recipe for Chicken Stew with Biscuits. I followed the recipe verbatim (sans pearl onions). It was to die for but super labor intensive. I spent the whole afternoon in the kitchen and was almost too exhausted to enjoy the fruits of my labor.
A few months later I decided to give Ina’s chicken stew another go because it was that good (again, sans pearl onions and avec other modifications). With two young kids I had to better manage my time, so the night before I roasted and shredded the chicken, prepped the vegetables and stored everything in the refrigerator. The next day, I assembled the stew and decided to throw in some mushrooms. Although I had every intention of making homemade biscuits, I got lazy. But wait… I had a deja vu moment. That morning I had purchased two corn muffins at my local bakery. I cut one of the muffins in half, placed it in a bowl and ladled the chicken stew over it. I was instantly transported back to the winter of 1989 and singing Cherry Bomb (by John Cougar Mellencamp) in my head.
Chicken Stew with Corn Muffins (or Biscuits)
Print Recipe
If you are leery of combining sweet corn muffins with a savory stew, by all means serve this stew with biscuits. Ina Garten has an excellent recipe for Buttermilk Cheddar Biscuits (Barefoot Contessa Back to Basics cookbook) which I have made numerous times. This stew freezes well - portion out any leftovers and freeze up to 3 months. (Time saving tip: Steps 2 - 4 can be prepared the day or night before and stored in the refrigerator until you are ready to assemble the rest of the stew.)
If you are leery of combining sweet corn muffins with a savory stew, by all means serve this stew with biscuits. Ina Garten has an excellent recipe for Buttermilk Cheddar Biscuits (Barefoot Contessa Back to Basics cookbook) which I have made numerous times. This stew freezes well - portion out any leftovers and freeze up to 3 months. (Time saving tip: Steps 2 - 4 can be prepared the day or night before and stored in the refrigerator until you are ready to assemble the rest of the stew.)
4whole corn muffinsquartered, or 8 homemade biscuits
Servings: people
Instructions
Preheat the oven to 375 degrees.
Place the chicken breasts on a sheet pan and rub with generous amounts of olive oil, kosher salt and black pepper. Roast for 40-45 minutes, or until cooked through. Let the chicken rest for 20 minutes. Using your hands or two forks, pull the chicken meat from the bones, breaking it up into bite-size pieces. Discard the skin.
In a small saucepan add chicken stock and bouillon cubes and hold over low heat.
In a medium skillet over medium-low heat, add 1 tablespoon butter (or olive oil) and sauté mushrooms, 4-5 minutes, until they begin to release their moisture. Turn up the heat to medium-high, add carrots and sauté for an additional 5-6 minutes until all of the moisture releases from the mushrooms and they just begin to brown. Remove from heat and set aside.
In a large pot over low heat, melt 2 tablespoons butter and sauté the onions for 10-12 minutes, until translucent and very tender.
Add the remaining 4 tablespoons butter. After it melts, gradually add the flour, stirring/whisking constantly and cook for 2 minutes. Gradually add chicken stock while constantly whisking. Turn up the heat to medium-high and simmer the mixture for 2 minutes until it begins to thicken. Season with salt (if needed), freshly ground pepper, and heavy cream (if using).
Add the chicken, mushrooms, carrots, peas, and parsley. Mix well, cover the pot and simmer for an additional 5-10 minutes. If the stew becomes too thick, add water or chicken stock to desired consistency.
Place two pieces (two quarters) of corn muffin (or one biscuit) into each bowl and top with a ladleful of stew.
Recipe Notes
Adapted from Ina Garten's recipe, Chicken Stew with Biscuits in Barefoot Contessa Family Style.
A few months later I decided to give Ina’s chicken stew another go because it was that good (again, sans pearl onions and avec other modifications). With two young kids I had to better manage my time, so the night before I roasted and shredded the chicken, prepped the vegetables and stored everything in the refrigerator. The next day, I assembled the stew and decided to throw in some mushrooms. Although I had every intention of making homemade biscuits, I got lazy. But wait… I had a deja vu moment. That morning I had purchased two corn muffins at my local bakery. I cut one of the muffins in half, placed it in a bowl and ladled the chicken stew over it. I was instantly transported back to the winter of 1989 and singing Cherry Bomb (by John Cougar Mellencamp) in my head.
