Dutch Oven Chicken Stew with Cheddar Biscuits

I fond this recipe in a cookbook at my local library and while I am not a soup/stew person, this one had me at hello. While there are easier and faster ways to make a stew, this one is perfect for a slow Sunday and totally wroth the extra time. It will take you about 2 hours. The chicken is so juicy and the biscuits are the perfect dipper. I made a few healthy swaps in my version like subbing in the coconut milk for the heavy cream. Enjoy!

Serves 8

INGREDIENTS

Biscuits

• 2 cups all-purpose or GF flour

• 2 ounces cheddar cheese or cheese of choice

• 2 tsp honey

• 2 tsp baking powder

• 1/2 tsp salt

• 1 1/2 cup whole fat coconut milk (or heavy cream)

Stew

• 4 bone-in split chicken breasts (you can use regular chicken breasts but these add more flavor and moisture AND they are cheaper)

• salt and pepper

• 2 TBSP coconut oil

• 1 onion, chopped

• 10 ounces swiss chard, stems chopped, leaves cut into 1-inch pieces*

• 3 garlic cloves, minced

• 1/4 cup arrowroot powder (or flour)

• 2 cups organic chicken broth

• 12 ounces sweet potatoes, cut into 1/2-inch pieces

• 1/2 cup full fat coconut milk

• 1/4 cup minced parsley (optional)

• 2 TBSP dry sherry or red wine vinegar

* you can use spinach or any greens you have on hand. If using a lighter green like spinach, just toss at the very end.

INSTRUCTIONS

1. For the biscuits, adjust oven rack to lowest position and heat oven to 425 degrees. Whisk flour, cheddar, baking powder, and salt together in bowl. Stir in honey and coconut milk and mix until dough forms, about 30 seconds.

2. Turn dough out onto lightly floured parchment paper and knead dough briefly until smooth, about 30 seconds. Flatten dough into 7-inch circle and cut into 8 wedges. Cover with plastic wrap and set aside.

3. For the filling, pat chicken dry and season with salt and pepper. Heat 1 tablespoon coconut oil in Dutch oven over medium-high heat until just smoking.

   Add chicken, skin side down, and brown on 1 side, 6 to 8 minutes; transfer to plate.

4. Add remaining 1 tablespoon oil, onion, chard stems, and ½ teaspoon salt to now-empty pot and cook over medium heat until onion is softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in arrowroot powder or flour and cook for 30 seconds. Slowly whisk in broth, scraping up any browned bits and smoothing out any lumps.

5. Stir in sweet potatoes. Nestle chicken, browned side up, and any accumulated juices into pot. Place lid upside down on pot. Lay biscuits and parchment paper on lid with wide ends flush to edge of lid. (Cut parchment if too much is hanging over). Bake until biscuits are golden brown and chicken registers 160 degrees, 25 to 30 minutes, rotating pot halfway through baking.

6. Remove pot from oven and reduce oven temperature to 350 degrees. Transfer biscuits to wire rack and let cool. Transfer chicken to cutting board, let cool slightly, and shred into bite-size pieces using 2 forks, discarding skin and bones.

7. Meanwhile, stir chard leaves into pot and continue to cook in oven, uncovered and stirring occasionally, until filling is thickened and vegetables are tender, 10 to 15 minutes.

8. Remove pot from oven and stir in shredded chicken, coconut milk, parsley, and sherry or vinegar. Season with salt and pepper to taste. Cover and let chicken heat through for 10 minutes. Arrange biscuits on top of filling before serving.