Each Monday I share a quick look at one of our recent dinners – usually captured using my iPhone – and give you a quick breakdown of how the meal was made.
How do you feed three hungry men plus one mom a decent dinner, with leftovers for lunch, using only three small chicken breasts? You make a creamy chicken stew and top it with tender sweet potato biscuits, of course.
When I shared this dish on Instagram yesterday it was an instant success with my friends. I think it was the cutout hearts that won everyone over, but for my family it was definitely what was underneath that had them licking the bottoms of their bowls.
I started with this chicken stew recipe from Ina, but simplified it just a little. If you tackle the meal with already cooked and cubed chicken, and I would advise you to do so, it becomes a practical meal for a busy weeknight. I chose to cook the carrots with the onions, and skipped the step of blanching them. Because the veg is simmered on the stovetop, then baked for at least 30 minutes, it cooks just fine without the extra step of messing up more pots. Feel free to omit the whole onions and add in extra peas; the kids will probably thank you for that.
As for the biscuits, they’re from this tried and true recipe which is one of the first I ever blogged about. They still remain a family favorite, and are extra tasty when stuffed with glazed ham or pulled pork, possible ideas for another day’s dinner.