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Comforting Stewed Chicken and Biscuits

I have tried forever and ever to recreate my mother's recipe to no avail. Mom had very few herbs or spices to work with so I can't imagine what I am missing except for the chicken itself. She used chickens fresh from Vic Strong's farm which had a flavor all to themselves. Having said that, my version is absolutely delicious! How do I know? Sparky raved about it! Not only that, but he ate the leftovers 3 days in a row for lunch and wishes there was more. So let's get busy and make some soul satisfying Stewed Chicken and Biscuits. This is made in 2 parts, so stay tuned!
Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Servings: 6 servings

Ingredients

The Chicken and Broth

The Stew

Instructions

  • Cut the chicken into 8 pieces and place in a large kettle.
  • Sprinkle with the thyme, sage, salt and parsley. Add the bay leaves.
  • Pour over the Chicken Stock. Bring to a boil, lower heat to a simmer, cover and simmer for 1-1/2 hours until the chicken falls off the bone.
  • Remove the chicken from the pot to a platter and let cool enough to handle.
  • Remove the chicken from the bone in good sized pieces. Discard the bones and the skin.
  • With a slotted spoon remove the cooked carrots, celery and onion and discard. Pour the broth through a strainer and discard all the solids then return the broth to your kettle. Go on to Part 2.

The Chicken Stew

  • Bring the chicken broth to a boil, reduce the heat and let simmer for 15 minutes to reduce and concentrate the flavors.
  • Add the shredded chicken back into the kettle with the strained broth.
  • Add in the carrot, celery and chopped onion. Also add in the frozen green peas. Bring to a boil, then reduce heat to a simmer. No need to un-thaw. Simmer for a few minutes.
  • In a shaker bottle of some kind...like a jelly jar, an old pickle jar or a measuring cup, shake together the 1/3 cup flour with the 1/3 cup water. Stir this into the stew, bring to a boil, reduce the heat and simmer for a few minutes for the flavors to meld.
  • Serve over hot buttermilk biscuits, mashed potatoes or noodles. Prepare to be overwhelmed with pure, soul satisfying goodness! Thank you Mamma!
  • Garnish with a tiny bit of paprika and parsley if desired for color.
  • Thanks for stopping by today! Hugs and much love fro me, Karen, TJG