Recipe courtesy of Chef Bren Ankrum – Culinary Editor
A couple of recipes ago I roasted a whole chicken on the grill stuffed with celery, sage and rosemary. That roasting and the subsequent saving of the breasts, the stuffing and the pan drippings form the basis and are essential for the deep savory flavor of this classic chicken stew. Many times this stew is accompanied by dumplings but for this recipe cheesy biscuits are substituted.
Throw in a tasty salad a glass of wine and….
Equipment/ utensils required:
Chef’s knife, cutting board, large stock pot, whisk.
The breast section of the previously roasted chicken, skin removed, bones removed and the meat cut into large pieces.
The pan drippings saved from the previous roasting and the celery, sage and rosemary.
2 ears of corn from the previous roasting, kernels removed from cob
1 quart unsalted chicken stock
1 quart unsalted vegetable stock
1 quart of water
3 carrots cut into large pieces
4 large red potatoes chopped into large pieces
4 cloves of garlic, chopped
1 tbsp. sage
1 tsp. herbs de Provence
¼ lb. unsalted butter
1 cup of flour
- In a large stock pot bring the chicken stock, veggie stock and water to a boil and then set aside in a large mixing bowl.
- To the now heated stock pot place the butter and pan drippings and the cup of flour. Turn on the heat to medium a stirring with a whip until the flour, butter and drippings form a thickened brownish mass, the roux, and begin to add the hot stock steadily and continuously. It is best to have someone else do the adding so that you can continually whisk the roux and stock together to keep the resulting gravy smooth and lump free. When you’ve added all the stock you should have a slightly thickened stock. If it is too thick at this point add more veggie stock or water to thin. The stew will reduce and thicken with the cooking of the vegetables so you do not want to start too thick.
- Add the sage, rosemary and celery to the stew stock along with the potatoes, onion, carrots, corn, garlic and herbs. Bring the heat up to a low boil and cook until the carrots are fork tender and the stock has reduced by about 20 percent.
- Add the chicken and cook another 15 minutes.
- Assemble your bowls, adding a couple of Buttermilk Cheddar Biscuits and serve.
Serves 8 or four plus an additional four servings for later meals.
Nutritional Information for one serving of the chicken stew:
Calories 328, Fat 17.8 gm, Cholesterol 74 mg, Sodium 546 mg, Carbohydrates 21.9 gm, Protein 20.4 gm.