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Biscuit-Topped Chicken and Root Vegetable Stew


Biscuit-Topped Chicken and Root Vegetable Stew Recipe

Ingredients:
  • 2 tablespoons olive oil
  • 2 celery stalks, thinly sliced
  • 2 medium carrots, sliced on the diagonal
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 12 ounces boneless, skinless chicken breasts, cut into bite-size pieces
  • Salt and freshly ground black pepper
  • ¼ cup dry white wine
  • 1 small sweet potato, peeled and cut into 1-inch cubes
  • 1 medium turnip, peeled and cut into ½-inch cubes
  • 4 cups chicken stock or reduced-sodium broth
  • 2 thyme sprigs
  • 1 bay leaf
  • 1½ teaspoons cornstarch
  • 1 cup sifted all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons canola oil
  • 1 cup low-fat buttermilk
  • 1/3 cup grated cheddar cheese
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 374kcal (19%)
Total Fat 15g (24%)
Saturated Fat 3g (17%)
Cholesterol 49mg (16%)
Total Carbohydrate 34g
Dietary Fiber 3g
Sugars 8g
Protein 22g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

37.7684342015


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