This hearty dish satisfies that comfort food craving without being too heavy! If you want to add some extra flavor, mix shredded cheese into the biscuits.
Prep time: ~35 minutes / Servings: 4 large portions OR 6 lunch portions
- 3 Tablespoons butter
- 1 and 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- Salt and pepper
- 1/2 bunch scallions, cut into 1 inch pieces
- 1 green bell pepper, diced
- 1/2 acorn squash, sliced
- 2 celery stalks, diced
- 2 carrots, diced
- 1 teaspoon dried thyme
- 1/4 cup flour
- 2 bottles of a lager or pilsner beer
- 1 can (28 ounces) of diced tomatoes
- 2/3 cup flour
- 1/3 cup cornmeal
- 1 teaspoon sugar
- 1 and 1/2 teaspoons baking powder
- 1 tablespoon salted butter
- 1/2 cup low-fat buttermilk
- In a large pot melt 1 tablespoon butter. Season chicken with salt and pepper and add to pot, cooking until browned. Transfer chicken to a bowl and set aside using a slotted spoon.
- Add remaining 2 tablespoons butter, scallions, bell pepper, acorn squash, celery, and carrots. Cook until softened to preference. 4-8 minutes. TIP: if you like the squash softer, roast in the oven for 10-15 minutes before you add it.
- Stir in thyme and flour, seasoning with salt and pepper.
- Whisk in beer and return chicken to pot. Add diced tomatoes and bring to a boil. Reduce heat to bring it back down to a simmer and cook uncovered for 30 minutes.
- While everything is cooking, make the biscuits. Preheat your oven to 350°. Whisk together all dry ingredients. Using your fingers, work in the butter until small crumbs form. It will remain very dry. Stir in the buttermilk until just combined into a thick, sticky batter. Spoon onto a cookie sheet using a medium cookie scoop, or use 2 tablespoons of batter and bake for 8-10 minutes. They will stay light in color and turn very light golden brown on the bottom.
- Serve the stew with biscuits either on top or on the side. Enjoy! :)