Description
Hearty chicken stew with biscuits brings comfort from Ina Garten’s classic kitchen repertoire. Robust flavors and tender chicken create a satisfying meal for families who crave wholesome, homemade goodness.
Ingredients
Scale
- 900 g (2–3 cups) cooked, diced chicken
- 250 ml (1 cup) milk
- 250 ml (1 cup) double cream
- 5 tbsps unsalted butter
- 250 ml (1 cup) low-sodium chicken stock
- 1 large head broccoli, cut into 1- to 2-inch florets, tender stems peeled and cut into ½-inch slices (about 5 cups)
- 280 g frozen broccoli spears or florets
- 340 g cooked rice
- 120 g shredded cheddar cheese
- 50 g grated Parmesan cheese
- 5 tbsps all-purpose flour
- 3 tbsps dry sherry (or chicken broth)
- 1 tbsp chopped fresh sage
- 25 g breadcrumbs
- 1 pinch freshly grated nutmeg
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preparation: Generously butter a 3-quart casserole dish and preheat the oven to 400°F, setting the stage for a comforting culinary experience.
- Vegetable Preparation: Blanch broccoli florets in boiling water for 3-4 minutes, then rapidly cool and drain to preserve their vibrant color and crisp texture.
- Aromatic Base: In a saucepan, melt butter and sauté fresh sage until its fragrant essence permeates the kitchen, creating a foundational layer of flavor.
- Roux Development: Incorporate all-purpose flour into the butter mixture, stirring continuously until the mixture transforms into a golden-hued, nutty-scented roux.
- Sauce Elevation: Slowly stream milk and heavy cream into the roux, whisking persistently to create a velvety, luxurious sauce that coats the back of a spoon.
- Flavor Layering: Enrich the sauce with dry sherry, kosher salt, freshly ground black pepper, and a whisper of nutmeg, building a complex flavor profile.
- Cheese Integration: Gently fold in Gruyère cheese until the sauce becomes uniformly smooth and develops a rich, tangy undertone.
- Protein and Vegetable Fusion: Combine the tender chicken and blanched broccoli with the cheese sauce, ensuring each morsel is generously coated.
- Final Assembly: Transfer the mixture to the prepared casserole, crown with a crisp topping of Parmesan cheese and breadcrumbs for textural contrast.
- Baking Finale: Bake in the preheated oven for 35 minutes, allowing the top to transform into a golden, crispy crust while the interior becomes piping hot and bubbling.
Notes
- Precision in Herb Selection: Fresh sage adds depth; substitute with dried sage if fresh is unavailable, but reduce quantity by half for concentrated flavor.
- Cheese Melting Technique: Shred Gruyère at room temperature for smoother melting and more even sauce consistency.
- Cream Incorporation Strategy: Add milk and cream gradually to prevent sauce from becoming lumpy, whisking constantly for silky texture.
- Breadcrumb Browning Tip: Toast breadcrumbs lightly before sprinkling to enhance golden color and add extra crunch to casserole topping.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 570
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 36 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 120 mg