Chicken Stew over Biscuits |
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Prep Time: 5 Minutes Cook Time: 480 Minutes |
Ready In: 485 Minutes Servings: 5 |
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A pleasant sauce coats this chicken and veggie dinner that's slow-cooked to tender perfection, then served over biscuits. When I first came up with this dish, my 2-year-old couldn't get enough of it, comments Kathy Garrett from Browns Mills, New Jersey. Ingredients:
2 envelopes chicken gravy mix |
2 cups water |
3/4 cup white wine |
1 tablespoon minced fresh parsley |
1 to 2 teaspoons chicken bouillon granules |
1 teaspoon minced garlic |
1/2 teaspoon pepper |
5 medium carrots, cut into 1-inch chunks |
1 large onion, cut into eight wedges |
1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed |
3 tablespoons king arthur unbleached all-purpose flour |
1/3 cup cold water |
1 tube (7-1/2 ounces) refrigerated buttermilk biscuits |
Directions:
1. In a 5-qt. slow cooker, combine the gravy mix, water, wine, parsley, bouillon, garlic and pepper. Add the carrots, onion and chicken. Cover and cook on low for 6-8 hours.
2. In a small bowl, combine flour and cold water until smooth; gradually stir into slow cooker. Cover and cook on high for 1 hour or until thickened.
3. Meanwhile, bake biscuits according to package directions. Place biscuits in soup bowls; top with stew. Yield: 5 servings.
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