Drop It Like It's Hot

Cast Iron Chicken and Rosemary-Olive Oil Biscuits.  Wow. Yum. Make this.

For more on caring for cast iron, read this.

Chicken Stew

3 skinless/boneless chicken breasts

4 cups chicken stock 

2 tbsp olive oil

3 carrots, chopped

2 parsnips, chopped

2 celery ribs, chopped

3 medium potatoes, peeled and chopped

1 bay leaf

1 clove garlic, minced

2 tbsp flour

1 tsp salt

1/2 tsp pepper

Preheat oven to 475 degrees

In a large saucepan, poach chicken breasts in stock until cooked through, about 15 minutes. Prepare biscuit dough during cook time. Reserve stock, allow the chicken to cool to touch and coarsely chop. Over medium-high heat, coat a large cast iron skillet (or oven safe pan) with olive oil and add vegetables, and garlic. Saute until potatoes begin to soften.  Sprinkle flour to coat vegetables, season and add reserved stock, bay leaf, and chicken to the pan.  Simmer until combined and stock begins to thicken. Reduce to low heat and dollop heaping tablespoons of biscuit dough evenly to the top of the stew.  Bake for 6 minutes until the biscuits begin to brown.  Eat with reckless abandon.

For Biscuits

1 2/3 cup AP flour

1 tbsp baking powder

1 tsp salt

1 tsp dried rosemary

2/3 cup of milk*

1/3 cup olive oil

Thoroughly mix the flour,baking powder, salt, and rosemary.  In a separate bowl mix the milk and olive oil.  Combine the wet and dry ingredients DO NOT over-mix.  Top the stew with heaping tablespoonfuls of dough or bake on their own 1 inch apart on a greased baking sheet for 6 minutes. 

*substitute plain rice milk for non-dairy