5 pounds chicken, washed and trussed1 carrot, peeled and coarsely chopped1 yellow onion, peeled and coarsely chopped1 stalk celery, cut into 1" pieces1 leek, washed and cut into 1" pieces6 parsley sprigsPinch of dry thyme1 bay leaf5 cups chicken stock1 cup sugar snap peas or English peas1 carrot, peeled and diced1/2 pound fresh mushrooms, diced3 tablespoons unsalted butter4 tablespoons all purpose flour
2 1/2 cups (300 g) flourSalt and freshly ground pepper1 tablespoon baking powder1/2 cup unsalted butter, room temperature1 cup buttermilk, room temperature
Place the chicken in a stockpot with carrot, onion, celery, leek, parsley, thyme and bay leaf and chicken stock to cover. Simmer 1 1/4 hours uncovered. Strain and reduce the stock to 3 cups. Remove the chicken from bone and dice into 1-inch pieces. Discard skin, bones and vegetables.
Blanch the peas in boiling salted water 1 minute. Remove and cool. Blanch the carrots 3 to 4 minutes. Drain and cool. Cook the mushrooms in 1 tablespoon butter over medium high heat 3 minutes. Reserve.
Melt 3 tablespoons butter in a saucepan. Add 4 tablespoons flour and stir constantly 2 minutes. Whisk in the reserved stock and cook until it thickens, 5 minutes. Season with salt and pepper. Add the diced chicken, peas, carrots and mushrooms. Place in a 1 1/2 quart casserole.
For the biscuits, sift the flour, 1 teaspoon salt and baking powder together in a bowl. Rub butter into flour, picking it up and dropping it far above the bowl to incorporate air, until it resembles coarse meal. Add buttermilk until it holds together. Form into a mass and roll it quickly on a well-floured surface. Fold it in half and roll again. Repeat, rolling it out to 1/2" thick. Using a 2" round cutter, cut 12 biscuits and fit them close together on top of stew. Bake in a 400 F oven 20 to 25 minutes until biscuits are golden and stew is bubbling.
Serve the stew with two biscuits per person.
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