A comforting chicken stew with tender vegetables topped with fluffy biscuits.
Ingredients: 4 boneless, skinless chicken thighs. Salt and pepper to taste. 2 tablespoons olive oil. 1 onion, diced. 2 carrots, sliced. 2 celery stalks, sliced. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 4 cups chicken broth. 1 cup frozen peas. 1 cup diced potatoes. 1 cup diced tomatoes. 1 cup all-purpose flour. 2 teaspoons baking powder. 1/2 teaspoon salt. 1/2 cup milk. 2 tablespoons butter.
Instructions: Add salt and pepper to the chicken thighs. Put olive oil in a big pot and heat it over medium-low heat. It will take about 4 minutes on each side to brown the chicken thighs after you add them. Take it out of the pot and set it aside. Put the garlic, onion, carrots, and celery in the same pot again. For about 5 minutes, cook until the vegetables are soft. Add the rosemary and dried thyme. Put the chicken back in the pot and add the peas, potatoes, tomatoes, and chicken broth. Bring it down to a low heat and cook for 20 minutes. In the meantime, mix the flour, baking powder, and salt together in a bowl. Add butter and mix until the mixture looks like big crumbs. Add milk and mix until a dough forms. Add spoonfuls of dough to the stew that is already cooking. Put the lid back on and cook for 15 minutes more, or until the biscuits are fully cooked. Enjoy while hot!
Prep Time: 15 minutes
Cook Time: 40 minutes
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