October 18, 2008

Green Chile Chicken Stew

There's no recipe here...
...just a carrot, a couple ribs of celery, eight button mushrooms (quartered), onions, garlic, leftover chicken, green chiles, chicken broth, and a can of those biscuits that you pop into the oven.
Saute the veggies in a pan with some olive oil. Add the chicken broth and let simmer until the broth has reduced. (See the little chef on the burner cover? He plays the violin for me while I cook. His name is Guiseppe.)
Mix a couple tablespoons of cornstarch with some cold water. Stir until it's all mixed up. This is called a slurry and it will thicken the stew. If you make the slurry and let it sit for very long, it'll set up (you could set brick walls with this stuff!). So, before you add it to the pan, give it another stir.
Pour the stew into an oven-safe dish and top with the biscuits. Cut them up to make them fit. I sprinkled some paprika and parsley on top of mine.
Put the dish on a tray and into the oven it goes at 350 for about 15 minutes, or until the biscuits look like this.Ladle some stew into a mug and top with one of the biscuits. Pretty good stuff.

3 comments:

  1. I love coming to your blog but I always leave starving :) Other than the mushrooms this looks like fantastic comfort food for crispy days like today when its not gotten above 45 yet. Brrr.....

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  2. A delicious stew for a cold day, the biscuit on top is the perfect touch :). I'd love to include your recipe on our blog, please let me know if you're interested :).

    Sophie, Key Ingredient Chief Blogger
    sophie@keyingredient.com

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