BISCUIT-TOPPED CHICKEN AND ROOT VEGETABLE STEW
Steps:
- Preheat oven to 375°. Heat olive oil in a large Dutch oven or ovenproof pot over medium heat. Add carrots, celery, garlic, and onion; cook, stirring often, until softened, 10 to 12 minutes. Increase heat to medium-high, and add chicken, 3/4 teaspoon salt, and pepper; cook, stirring occasionally, until no longer pink, 6 to 8 minutes. Add wine and cook until absorbed, 1 to 2 minutes. Stir in broth, thyme, bay leaf, sweet potato, and turnip; bring to a boil. Reduce heat to medium-low, and simmer until vegetables are almost tender, about 20 minutes. In a small bowl, combine cornstarch and 2 tablespoons water, then stir into simmering stew. Cook, stirring often, until thickened, about 5 minutes. Meanwhile, to make biscuit batter, in a large bowl, combine both flours, baking powder, baking soda, and 1/2 teaspoon salt. Add canola oil and buttermilk; stir until just combined. Drop batter on top of stew to form 6 biscuits, then transfer pot to oven and bake until biscuits are just golden and cooked through, about 20 minutes. Remove from oven. Sprinkle cheese over biscuits. Return to oven; bake until cheese is bubbly, about 10 minutes. Ladle stew and biscuits into bowls; serve immediately. Recipe variations: Substitute rutabagas or parsnips for sweet potatoes or turnips. Add 1 cup frozen peas or 1 cup chopped dark, leafy greens like chard or kale to stew before topping with biscuits. For an Indian flavor, add curry powder, turmeric, and garam masala to taste, then stir in a spoonful of spicy mango chutney toward the end of cooking. For a Mexican flavor, substitute bell peppers, chili peppers, beans, and corn for root vegetables and add chili powder to taste. Adjust broth amount as needed.
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