Ingredients:

  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 large onion (200g), diced
  • 3 carrots (150g), sliced
  • 3 celery stalks (120g), sliced
  • 4 tbsp unsalted butter
  • 1/3 cup all-purpose flour
  • 5 cups low-sodium chicken stock
  • 1 cup heavy cream
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 cup frozen peas
  • 2 cups all-purpose flour (for biscuits)
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 cup whole milk
  • 4 tbsp unsalted butter, melted
  • 2 tbsp fresh parsley, chopped
  • Salt and black pepper to taste

Instructions:

  1. Pat the chicken dry and season with salt. In a 6-quart Dutch oven over medium-high heat, sear the chicken in a tablespoon of oil until golden (about 5–7 mins). Remove chicken and set aside.
  2. Add 4 tablespoons of butter to the same pot. Sauté the diced onions, sliced carrots, and celery until the onions are translucent and fragrant.
  3. Sprinkle 1/3 cup of flour over the vegetables. Stir constantly for 2 minutes to cook out the raw flour taste. Slowly whisk in the chicken stock to create a smooth base.
  4. Add the chicken back into the pot along with the dried thyme and bay leaf. Bring to a simmer, then reduce heat to low and cook for 20 minutes.
  5. Prepare the biscuit dough by whisking together 2 cups flour, baking powder, and salt. Fold in the milk, melted butter, and parsley until just combined. Do not overmix.
  6. Stir the heavy cream and frozen peas into the stew base. Remove the bay leaf.
  7. Drop golf-ball-sized portions of biscuit dough onto the surface of the simmering liquid. Cover the pot tightly with a lid.
  8. Steam for 15 minutes without lifting the lid. The biscuits are done when firm to the touch and a toothpick comes out clean.