Yummy AVV Chicken Stew EntréeFowl “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 grandson’s 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 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 AVV Herbes de Provence 2 tbs 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 tbs Wetzel Estate olive oil 8 tbs unsalted butter 2/3 cup flour 10 oz frozen peas Salt Pepper ½ tsp hot pepper sauce Biscuit Topping: 2 cups flour 2 ½ tsp baking powder 1 tsp salt ¼ cup shortening ¾ cup milk 2 tsp AVV Herbes de Provence ½ cup grated parmesan cheese Prepare stew: Simmer stock with bay leaf, 1 tbs 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. Prepare 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. Serves 6.