Recipe Station

Want that great tasting stew? Well then look no further – We have just what you have been looking for! Check out the full list of ingredients down below!

Let's Get Started…

The Ingredients To Gather: 

• 4 Boneless, Skinless Chicken Breasts
• 1⅓ Cups Buttermilk Biscuit Mix
• ¾ Cup Milk
• 6 Ounces Cremini Mushrooms
• 2 Carrots
• 2 Stalks Celery
• 1 Ounce Red Pearl Onions
• ¾ Pound Russet Potato
• 1 Large Bunch Sage
• 3 Tablespoons Chicken Demi-Glace
• ¼ Cup All-Purpose Flour

The Step By Step Instructions To Follow: 

1. In a medium pot, combine the chicken, a big pinch of salt and enough water to cover chicken by 2 inches. Heat to boiling on high. Once boiling, reduce heat to medium. Simmer 10/12 minutes, or til the chicken is cooked through. Transfer to cutting board. Using 2 forks, carefully shred the poached chicken into bite-sized pieces.

2. While the chicken poaches, preheat the oven to 450°F. Wash and dry fresh produce. Cut mushrooms into bite-sized pieces. Peel carrots and thinly slice into rounds. Thinly slice the celery crosswise. Dice the potato into med pieces. Pick the sage leaves off stem and  discard the stems and thinly slice the leaves.

3. In large pot, heat 1 tablespoon of olive oil on med/high until hot. Add mushrooms. Cook, stirring occasionally, 4 to 6 minutes, or until browned. Add  carrots, pearl onions, celery and potato; season with salt and pepper. Cook, stirring occasionally for  4/6 minutes, or until soft. Transfer into bowl. Wipe out pot.

4. In the pot used to cook the vegetables, heat 3 tablespoons of olive oil on med/high until hot. Add  flour. Cook, whisking constantly, 30 seconds to 1 minute, or until golden brown. Whisk in the demi-glace, milk, half the sage and 2 cups of water; season with salt and pepper. Simmer, whisking constantly, 3 to 5 minutes, or until slightly thick.

5. Add the cooked veggies and chicken to the pot of béchamel sauce; season with salt and pepper to taste. Simmer, stirring frequently, 3/4 minutes, or until thoroughly combined and heated through. Transfer to a baking dish.

6. While the filling simmers, in large bowl, combine the biscuit mix, remaining sage and ⅓ cup of cold water; stir until just mixed. Using a spoon, top baking dish of finished filling with 8 to 10 equal-sized scoops of the biscuit mix, leaving some space between scoops. Place the baking dish on a  baking sheet and bake 10/12 minutes, or until the biscuits are golden brown and cooked through. Remove from the oven and let stand for at least 2 minutes before serving.

Finished!

Now that you are ready to eat, sit back and enjoy this heavenly creation that you just made. Everyone is going to love it! Just add a cup of hot tea to drink and it's perfect!

Article Source: Blue Apron