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My Friends Amish Chicken Stew

Here's how you make My Friends Amish Chicken Stew
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  • Servings: 8
  • Prep: 10m
  • Cook: 5-6h
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 1 2/3 pounds bone-in skin-on chicken breasts (cut in 3 pieces)
  • 1 2/3 to 1 3/4 pounds bone-in skin-on chicken thighs (cut in 2 pieces)
  • 1 can (7.5 oz) refrigerated buttermilk biscuits (Pillsbury or similar brand, cut each biscuit into 4 pieces)
  • 2 tablespoons olive oil (to saute the chicken)
  • 2 teaspoons kosher salt
  • 1 teaspoon pepper
  • FOR VEGETABLE BASE
  • 1 1/2 cups potatoes, sliced (red or white potatoes, peeled and cut in half)
  • 1 1/2 cups parsnips, chopped (peeled and cut in 1" pieces)
  • 1 cup turnips, chopped (peeled and cut in 1" pieces)
  • 1 box (7 to 9 ounce) frozen pearl onions (thawed)
  • 3 to 4 garlic cloves, smashed and peels removed
  • 2 celery ribs, cut in 1" pieces
  • 8 ounces mushrooms (white button mushrooms, stems trimmed and cut in half, large ones cut in quarters)
  • 4 cups chicory greens ( or mustard greens (just the leaves, rough chopped; you can also use endive or turnip greens too)
  • 6 cups chicken broth
  • 1/3 cup white wine (optional)
  • 1/3 cup heavy cream
  • 1 teaspoon dijon mustard
  • 1 teaspoon worcestershire sauce
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • Garnish
  • 1/2 cup parsley, chopped
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Chicken ... First, don't worry if it isn't the exact amount of chicken - a bit more or a bit less is fine. This stew is very vegetable based; so, feel free to add what you like. These are just the amounts I find work best.

  • Step 2: Pat the chicken dry; after it has rested on the counter to take the chill off. Then, season with salt and pepper on both sides. Saute the chicken in olive oil, medium heat, until lightly seared on each side. Once the chicken is seared; cut the breasts in 3 pieces; and, the thighs in 2 pieces. I leave the bone and skin on for flavor.

  • Step 3: Vegetables ... Add the potatoes, parsnips, turnips, celery, and pearl onions to the crock pot (slow cooker); and, top with the seared chicken. Pour half of the broth over the chicken and vegetables; then, add the remaining broth to a measuring cup. Add the all the seasoning, mustard, worcestershire sauce, white wine; and, mix to combine.

  • Step 4: Add the mushrooms on top of the chicken; then, pour the remaining broth mix over the mushrooms. Add the bay leaves on the side, and push them into the broth. Cover; and cook. 5-6 hours on low heat. Realize, every crock pot is different. And, making sure to chop your vegetables 'basically' the same size; will allow everything to cook evenly.

  • Step 5: Finish ... Once the vegetables are tender (about 5-5 1/2 hrs) add the mustard greens or chickory; and, stir just until combined and begin to wilt. Mix the cream with the flour; and slowly add it to the crock pot. This will thicken your stew.

  • Step 6: Biscuits ... I took simple canned buttermilk biscuits; and, cut each one in 4 pieces. Added the biscuits on top (pushing them gently into the broth), cover, and cook 20-30 minutes until the biscuits are cooked through. Obviously, you can make your own biscuits if you want. I was just trying to make it easy.

  • Step 7: Serve and ENJOY! ... Add the parsley; and, serve family style in one big bowl. On the side; a simple plate of sliced tomatoes.

We hope you enjoy this recipe!

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