Chicken & Pearl Onion Stew

with Rosemary Biscuits

Moderate | 30 min

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Contains: Egg, Milk, Soy, Sulphites, and Wheat.

May Contain: Fish, Mustard, Peanuts, Sesame, Shellfish, Tree Nuts, and other sources of Gluten.

What We'll Send

Rosemary Fresh
Unbleached Flour
Granulated Garlic
Garlic
Pearl Onions, Frozen
Biscuit Mix
Parsnip Diced 1/4"
White Mushrooms
Whipping Cream, 36%
Organic Mushroom Stock Cube
Chicken Thighs Boneless Skinless
White Cooking Wine
Spice Blend
Thyme Dried, Oregano, Ground Sage, Rosemary Dried
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 1092
Fat 62g
Protein 40g
Carbohydrates 84g

Cooking Directions

1

Cook Biscuits
- Heat oven to 400°F.
- Line a baking sheet with foil and lightly grease with olive oil.
- Wash pick and chop rosemary.
- In a medium mixing bowl, add biscuit mix, granulated garlic, and rosemary with 1/4 tsp. each of salt and pepper.
- Stir in 1/3 cup cold water and mix until a sticky dough forms.
- Using 2 tablespoons, divide biscuit mixture into 4 large rounds and transfer onto baking sheet.
- Bake for 17–20 minutes, or until biscuits are golden on the outside and spring back to the touch.

2

Begin Cooking Chicken
- Drain chicken thighs and pat dry with paper towel.
- Cut chicken into 1/2 inch pieces and season well with salt and pepper.
- Wash hands with hot soapy water.
- Heat 2 tbsp. olive oil in a large wide saucepan over medium-high.
- Add chicken and cook for 3– 4 minutes, or until no longer pink on the outside.
- Remove chicken from saucepan and set aside on a plate.

3

Begin Cooking Stew
- In a small bowl, whisk flour and mushroom stock cube into 2 cups water. Set aside mixture for Step 4.
- In same saucepan, add another 1 tbsp. olive oil over medium-high heat.
- Once hot, add onions, parsnips, and mushrooms. Cook for 5–6 minutes, stirring occasionally until becoming tender and golden.

4

Finish Cooking Stew
- Stir in garlic and spice blend for 30 seconds, or until fragrant.
- Stir in white cooking wine until it evaporates.
- While stirring, add flour mixture to saucepan.
- Stir in chicken, whipping cream, and season to taste with salt and pepper.
- Bring to a simmer and reduce heat to medium.
- Cook for 8–10 minutes, or until vegetables are tender and chicken is cooked to an internal temperature of 165°F.

5

Serve
- Spoon chicken stew into large serving bowls.
- Serve biscuits on the side with butter if desired.
- Enjoy!

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