Michael's Manly Chicken Stew
Contributed by Michael Symon. "There's nothing like chicken stew on a wet spring day." The file's last step only lists its ingredients (the chicken, peas, seasoning, tarragon, nutmeg and biscuits) without wording.
Ingredients
- 5 lb Chicken, whole, roasted and picked
- 8 tbsp Unsalted butter, 1 stick
- 3 clove Garlic
- 3/4 cup Flour
- 12 cup Chicken stock
- 4 cup Leek, white part only, small diced
- 2 cup Carrot, small diced
- 2 cup Celery, small diced
- 2 cup Pea
- Salt
- Black pepper, freshly ground
- 1/4 cup Tarragon, roughly chopped
- dash Nutmeg, optional
- 1 tbsp Olive oil
- Buttermilk Biscuits, for serving
Directions
- Place a Dutch oven over medium heat. When hot, add the butter, garlic, carrots and celery with a large pinch of salt and the olive oil. Sweat until tender, about 8 minutes.
- Whisk in the flour, then add the chicken stock. Bring to a gentle boil, stirring occasionally, until slightly thickened.
- Season with salt and pepper, add the leeks and simmer 10 minutes.
- Add the chicken and peas, season with salt, pepper, tarragon and a dash of nutmeg if you like, and serve with biscuits.