Biscuit-Topped Chicken and Root Vegetable Stew

This recipe is very rich and warming soup, and yet the ingredients are light. Comfort food without the guilt!

Serves 6-8

2 tbsp. olive oil
2 carrots, sliced
2 ribs celery, sliced
1 clove garlic, peeled and minced
1 yellow onion, chopped
1 turnip, peeled and cut into cubes
1 sweet potato, peeled and cut into cubes
3/4 # boneless, skinless chicken breast, cut into cubes
salt and pepper
3/4 c. white wine (dry)
1 qt. chicken broth
2 sprigs thyme
2 bay leaf
1 tbsp. cornstarch

Now, here's where the recipe adds the ingredients for the biscuits. If you want it, let me know. However, save yourself the time like I do. Buy a package of Bisquick's Biscuit Complete (just add water) Mix. Mx according to package directions.

Preheat oven to 450 degrees (the temp for the Bisquick biscuits). Heat olive oil in large dutch oven or any ovenproof pot. Add carrots, celery, onions, and garlic. Saute for 10 min, or until soft. Increase heat to medium high and add chicken, salt, and pepper. Cook for 6 min. or until no longer pink. Add wine and cook until absorbed, about 2 min. Stir in broth, thyme, bay leaf, sweet potatoes, and turnips. Bring to a boil. Reduce heat to medium low and simmer until vegetables are tender. Spoon 1/2 c. of the broth from the stew into a small bowl. Add cornstarch and whisk well. Stir into the simmering stew. Cook, until thickened, about 5 min.

Drop the biscuit batter on top of the stew, transfer the pot to the oven, and cook 8-10 min, according to biscuit directions.