Baby, it is cold outside! (Well, in Washington state it is anyway.) It’s been 37 degrees in the mornings here!
With all this cool in the air, I was recently hungry for something that was hearty and warm without being too heavy or calorie laden. I found this recipe from Martha Stewart and man is it good! I had to tweak it though…you see, I don’t like Thyme…it’s just icky to me. Bleah. So below is my little tweak and a picture of the tasty dish! It was quick to make too.
3/4 C whole wheat flour
1/3 C plus 2 T all purpose flour (I use unbleached)
1 t baking powder
S & P
1/4 C egg whites (I used the kind you buy in a carton)
3 T plus 2 t EVOO
1 C low fat milk (+ a little more)
1/2 C chicken broth/stock
5 carrots, cut into small chunks
5 celery stalks, cut into thick slices
1/2 a white onion, diced
2 boneless, skinless, chicken breasts (seasoned with S &P) cut into small 1-inch pieces
1. Preheat oven to 450. In a medium bowl, whisk together the whole-wheat flour, 1/3 C all-purpose flour, baking powder and 1/4 t salt; set aside.
2. In a small bowl, whisk together egg white, 3 T EVOO and 1/4 C milk; add to flour mixture and stir until moistened. Drop four scoops of dough (1/4 C each-ish) onto a baking dish (Um…I used my silpat for this one). Bake around 12 minutes.
3. In a large skillet, heat 2 t EVOO over medium-high. Add carrots, celery and onions; season with S & P. Cook, stirring frequently, until veggies are tender (7-10 minutes).
4. Sprinkle veggies with remaining 2 T all purpose flour; stir in remaining 3/4 C milk and 1/2 C chicken broth. Simmer until liquid is thickened. *Mine thickened really quickly and I actually needed a bit more milk. I just splashed a bit in until it was a consistency I liked better. Add chicken, simmer until cooked through, 5 minutes. Serve chicken stew over biscuits.
Notes: When I made the biscuits according to Martha’s recipe they were waaaaayyyy too wet. I added more whole wheat flour to my version of the recipe. Also, I think the only spice I added to the stew was a bit of garlic powder…maybe one teaspoon??? It was actually really yummy just with the salt and pepper. I also vaguely remember throwing in a tablespoon of unsalted butter with the EVOO when the veggies were cooking… Taste as you go to adjust the seasoning to your liking!