Name: Chicken Stew over Biscuits
Prep time: 5 min
Cook time: 5 min
Yield: 5
Ingredients: 2 envelopes chicken gravy mix -; 2 cups water -; 3/4 cup white wine -; 1 tablespoon minced fresh parsley -; 1 to 2 teaspoons chicken bouillon granules -; 1 teaspoon minced garlic -; 1/2 teaspoon pepper -; 5 medium carrots, cut into 1-inch chunks -; 1 large onion, cut into 8 wedges -; 1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed -; 3 tablespoons all-purpose flour -; 1/3 cup cold water -; 1 tube (6 ounces) refrigerated buttermilk biscuits -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Stew over Biscuits

1. 2 envelopes chicken gravy mix -

2. 2 cups water -

3. 3/4 cup white wine -

4. 1 tablespoon minced fresh parsley -

5. 1 to 2 teaspoons chicken bouillon granules -

6. 1 teaspoon minced garlic -

7. 1/2 teaspoon pepper -

8. 5 medium carrots, cut into 1-inch chunks -

9. 1 large onion, cut into 8 wedges -

10. 1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed -

11. 3 tablespoons all-purpose flour -

12. 1/3 cup cold water -

13. 1 tube (6 ounces) refrigerated buttermilk biscuits -

How to cook deliciously - Chicken Stew over Biscuits

1. Stage

In a 5-qt. slow cooker, combine the gravy mix, water, wine, parsley, bouillon, garlic and pepper. Add the carrots, onion and chicken. Cover and cook on low until chicken is tender, 3-4 hours. Remove chicken to cutting board. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-sized pieces; return to slow cooker.

2. Stage

In a small bowl, combine flour and cold water until smooth; gradually stir into slow cooker. Cover and cook on high for 1 hour or until thickened.

3. Stage

Meanwhile, bake biscuits according to package directions. Place them in soup bowls; top with stew.