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Broccoli, Leek And Chicken Stew With Sweet Potato Biscuit

Broccoli, Leek And Chicken Stew With Sweet Potato Biscuit comes together with Stock, Chicken Whole No Skin R T C, Onion, Baby Carrots, and Celery Stalk. Serves 8. Scale it up or down for the number of people at the table.

Ingredients

• Stock
• 4 lb
• 1
• 2 cup
• 1
• 2
• 1
• 5
• 1 tsp
• 8 cup
• 2 tbsp
• 1
• 2 clove
• 1/4 cup
• 4 tbsp
• 2 cup
• 1 cup
• 1/2 tsp
• 1/2 tsp
• 1/2 cup

Method (preview)

1. 1

   STOCK: Place chicken and other stock ingredients except water into a large pot.

2. 2

   Pour water over all. Bring to a boil, reduce heat to simmer, cover and cook 45 minutes.

3. 3

   CHICKEN AND CARROTS: Remove chicken, cover with plastic wrap, and set aside.

4. 4

   Later, remove meat from chicken bones and shred into bite-size pieces. Set aside. Strain stock. Remove carrots and set aside.

5. 5

   FINISH BROTH: Place broth in the refrigerator until fat hardens. Remove fat.

6. 6

   Taste stock, if too mild, reduce over high heat until it has a good strong chicken flavor.

7. 7

   Put 2 cups in a small pan and freeze rest for future use.

8. 8

   Heat the broth to boiling and have ready.

9. 9

   LEEK SAUCE: Heat oil in a 3 quart saucepan. Add leek and saute 4 to 5 minutes.

10. 10

    Add garlic and saute 1 to 2 minutes, stirring.

11. 11

    Add basil and cook, stirring, 1 minute.

12. 12

    Sprinkle with flour and cook, stirring, 2 to 3 minutes.

13. 13

    Remove from heat.

14. 14

    ADD 2 cups of boiling broth, all at once.

15. 15

    Beat vigorously with a wire whisk or prevent lumping.

16. 16

    Return to heat and cook, stirring, until thickened.

17. 17

    Add wine, salt and pepper.

18. 18

    BROCCOLI: Meanwhile, steam broccoli until just tender (5 min).

19. 19

    Add broccoli to the leek sauce. Add shredded chicken and carrots. Bring to the boil, lower heat and simmer, stirring often, until heated through.

20. 20

    BISCUITS: Make sweet potato biscuit dough recipe but cut 8 biscuits instead of Bake as directed.

21. 21

    TO SERVE: Place lower half of one biscuit on a serving plate and pour a serving of sauce over this.

22. 22

    Top with other half of biscuit, sprinkle with parsley and serve at once.