1 4 pound chicken: skinned;
-boned, cut in 1 1/2″ pieces
1/2 ts Dried tarragon
2 tb Olive oil
2 tb All-purpose flour
2 c Milk
2 c Chicken broth
2 tb Chopped fresh dill
3 Whole carrots; peeled,
-trimmed, cut into 1/4″ dice
10 Whole cherry tomatoes
10 oz Frozen peas; thawed
1/4 lb Fresh green beans; washed,
-trimmed,, cut into 1/2″
-pieces
12 oz White mushrooms; trimmed
WHOLE WHEAT BISCUITS
1 1/2 c Whole wheat flour
2/3 c All-purpose flour
1 tb Baking powder
1/2 ts Caraway seed
2 tb Melted butter or vegetable
-oil
1 c Milk
Sprinkle the chicken with the tarragon. Heat the oil in a large heavy
saucepan over med-high heat. Add the chicken pieces, stirring them around
occasionally so that all sides get brown, about 7 minutes. Remove the
chicken with a slotted spoon and set aside. Add the flour to the oil in the
saucepan and whisk to blend. Whisk in the milk and bring it to a boil.
Continue whisking until the milk has thickened. Whisk in the chicken broth
and return the mixture to a boil, then add the chopped dill.
Return the chicken pieces to the saucepan. Add the carrots, lower the heat,
simmer, uncovered, for 25 minutes. Add the tomatoes, peas, green beans, and
mushrooms, and continue simmering until all the vegetables are cooked
through, 20 minutes more.
Serve the stew over freshly baked split biscuits. For very young children,
mash or cut up the vegetables as desired.
Whole Wheat Biscuits:
Preheat the oven to 350 degrees F. Place the flours in a mixing bowl. Add
the baking powder. Stir to blend. Add the caraway seeds and butter or oil;
mix lightly. Add the milk, and mix the dough until well blended.
Drop dough by the tablespoon onto an ungreased baking sheet and place in
the oven. Bake for 25 minutes. Remove and cool slightly before serving.
Makes 10 Biscuits.
NOTES : Children enjoy the full-flavored combination of chicken stewed with
vegetables. Prep: 45 minutes (for the ragout) Cooking time: 1 hour Freezes:
2 1/2 months Refrigerates: 3 days
Yields
5 Servings