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Grilled Creamy Chicken Stew with Cheesy Biscuits

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  • เผยแพร่เมื่อ 22 ก.พ. 2024
  • Comfort food at it finest! This hearty Grilled Chicken Stew with Cheesy Chive Biscuits is an easy recipe with tasty rewards. Ideal for a quick weeknight dinner, and perfect for leftovers or freezing for later. The grilled chicken stew is rich, creamy, and packed with flavor, while the fluffy biscuits add the perfect touch of warmth and indulgence.
    INGREDIENTS:
    8 chicken thighs, boneless, skin on is best
    Salt and pepper to taste
    2 tsp. garlic powder
    2 tbsp. oil
    1 large onion, diced
    2 cups mushrooms, cleaned and sliced
    2 cloves garlic
    ¼ cup flour
    ½ cup alcohol, white wine, tequila, bourbon, whisky
    3 cups stock, chicken or vegetable
    2 carrots, peeled and sliced
    2 large red potatoes, diced
    Fresh or dried herbs, any combo of thyme,
    rosemary, bay, tarragon, etc.
    ½ cup sour cream
    **Sub 4 chicken breasts, butterflied if preferred
    Cheesy Chive Biscuits
    2 cups flour + for dusting
    2½ tsp. baking powder
    1 tsp. salt
    1 bunch chives, chopped
    1/3 cup butter, unsalted, cold, cubed
    ¾ cup buttermilk + for brushing
    2 tsp. honey
    1 package (140g) goats cheese
    DIRECTIONS:
    Preheat your grill, setting two burners to medium and the others to high. Place a dutch
    oven to preheat over the medium burners while the grill is heating.
    Season the chicken thighs thoroughly with salt, pepper, and garlic powder. Prepare the
    vegetables and other ingredients to go to the barbecue with you.
    Sear the chicken over direct, high heat, until grill marks form. Meanwhile, add the oil and
    onions. Cook until the onions begin to stick to the bottom of the dutch oven. Add the
    mushrooms, cooking a little while longer. Then stir in the garlic and wait about 30 seconds
    to 1 minute before adding the flour and cooking another minute.
    Deglaze with the alcohol of choice - white wine is ideal, but whisky, bourbon, and even
    tequila will do - scrape up any stuck-on bits from the bottom of the pot. Pour in the stock,
    add the carrots, potatoes, and fresh herbs.
    Whether you're cooking for one or feeding a crowd, this recipe is a winner every time!
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