Ingredients
Scale
- 1 tablespoon extra-virgin olive oil
- 1 pound skinless, boneless chicken thighs
- Salt and pepper, to taste
- 1 large white onion, diced
- 1 large carrot, diced
- 1 large celery stalk, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- 1 can cannellini beans, reserve 1/4 cup liquid
- 2 cups chicken stock
- 1/2 cup dry white wine
- 2 cups gluten-free all-purpose flour
- 1 tablespoon baking powder
- 1/2 cup cold butter, grated or cubed
- 1 cup grated Parmesan cheese
- 1/4 cup aquafaba (reserved liquid from beans)
- 1/2 cup milk
Instructions
- Heat a large, oven-safe skillet over medium-high heat and add olive oil.
- Season chicken thighs with salt and pepper, sear 5-6 minutes per side until lightly browned, then chop into bite-sized pieces.
- Reduce heat to medium, add remaining oil, onion, carrot, celery, and a pinch of salt. Cook about 10 minutes until vegetables soften.
- Stir in garlic, tomato paste, and Italian seasoning; cook 2-3 minutes.
- Add beans and chicken, pour in chicken stock and wine, simmer 15 minutes.
- Preheat oven to 400°F (205°C).
- Whisk flour and baking powder in a bowl, rub in cold butter until crumbly. Stir in Parmesan, aquafaba, and milk to form a thick, soft dough.
- Transfer stew to an oven-safe dish if needed. Divide biscuit dough into 6 pieces and place on top of stew.
- Bake 18-20 minutes until stew is bubbly and biscuits are golden.
- Sprinkle with fresh parsley and serve warm.
Notes
- Perfectly seasoned chicken enhances flavor.
- Chop vegetables evenly for uniform cooking.
- Avoid overmixing biscuit dough for a fluffy texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 75 mg