Chicken & Pearl Onion Stew

with Rosemary Biscuits

30 min

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

May Contain: Egg, Mustard, Peanuts, Seafood, Sesame, and Tree Nuts.

What We'll Send

White Mushrooms
White Cooking Wine
Rosemary Fresh
Unbleached Flour
Granulated Garlic
Garlic
Whipping Cream, 36%
Organic Mushroom Stock Cube
Biscuit Mix
Parsnip Diced 1/4"
Pearl Onions, Frozen
Chicken Thighs Boneless Skinless
Spice Blend
Rosemary Dried, Ground Sage, Oregano, Thyme 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, gluten, 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.

Nutrition
Calories 1179
Fat 69g
Protein 53g
Carbohydrates 80g

Cooking Directions

1

Cook Biscuits
- Heat oven to 400°F.
- Line a baking sheet with foil and lightly grease with 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 saucpean over medium-high.
- Add chicken and cook for 3-4 minites, or until no longer pink on the outside.
- Set aside chicken 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. 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 and eat with butter if desired.

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