Yummy AVV Chicken Stew FowlEntrée “Chicken stew was always a Sunday treat at my Grandmother’s house. This is my take on her classic and it’s still my favorite comfort food. Perfect for those weeks when I’ve been on the road and just want to come home and unwind. I’m continuing the tradition and our grandsons love it as well. When I asked one what we should name it he said ‘just call it yummy.’” – Pennie Haase, National Marketing Director and Northeast Regional Sales Manager – Serves 6 – Ingredients for Stew: ¾ cup each red onion and celery, large dice 1 cup button or porcini mushrooms, large dice 2 cloves garlic, finely minced 1 ½ tsp. herbes de provence 2 Tbsp. parsley, finely chopped ½ cup AVV Chardonnay 1 bay leaf 1 cup each carrots & Yukon gold potato, large dice 7 cups chicken stock 1 lb. boneless, skinless chicken thighs 2 Tbsp. Wetzel Estate olive oil 8 Tbsp. unsalted butter 2/3 cup flour 10 oz. frozen peas Salt Pepper ½ tsp. hot pepper sauce Ingredients for Biscuit Topping: 2 cups flour 2 ½ tsp. baking powder 1 tsp. salt ¼ cup shortening ¾ cup milk 2 tsp. herbes de provence ½ cup grated parmesan cheese Method of Preparation for Stew: Simmer stock with bay leaf, 1 tablespoon parsley and chicken for 20 minutes. Remove partially cooked chicken from stock and cut into bite sized pieces. Heat oil and sauté onion, celery, mushrooms, herbes de Provence, a pinch of salt and pepper until vegetables are softened (about 5 minutes) then add garlic and sauté until fragrant. Deglaze with wine and reduce by half. Set aside. Melt butter in sauté pan, stir in flour and cook until pale yellow – don’t brown the roux. Add roux to stock and whisk until combined, bring to boil, then reduce to simmer. Add potato, carrot, sautéed vegetables, chicken and hot sauce with 1 ½ tsp salt and ¼ tsp pepper. Stir and simmer 15-20 minutes. Stir in peas & remaining parsley. Pour into buttered casserole dish. Method of Preparation for Biscuits: Blend flour, baking powder, salt, herbes de Provence and 1/3 cup parmesan. Add shortening and work until it looks like peas, add milk and form dough. Pat out into ½” thick circle (match casserole dish shape). Sprinkle top with parmesan cheese and pat it again. Cut into wedges, separate and put on top of stew. Bake at 450 degrees for 25-30 minutes or until bubbly and biscuits golden.