Recipe: Oven-Easy Chicken Stew with Sesame-Sage Biscuits

OVEN-EASY CHICKEN STEW WITH SESAME-SAGE BISCUITS

4 boneless, skinless chicken breast halves, cut into chunks
1 teaspoon minced garlic
1/2 teaspoon dried thyme
1 bay leaf
1/4 cup vegetable oil
1 can (14 1/2-oz.) fat free, less sodium chicken broth
1/4 cup flour, divided
1 teaspoon salt
1/4 teaspoon pepper
1 package (10 oz.) frozen green peas
6 carrots, peeled and thinly sliced
2 large celery ribs, cut in 1-inch lengths
12 whole pearl onions
1/4 cup chopped fresh parsley
Sesame-Sage Biscuits: recipe follows
parsley sprigs
herb butter balls

In large frypan, place oil and heat to medium temperature. In plastic bag, mix together 2 tablespoons of the flour, salt and pepper. Add chicken and shake well to coat evenly. Add chicken to frypan and cook, turning, about 6 minutes or until brown. In 2-quart casserole dish, place carrots, celery, onions and parsley; add chicken. In frypan, add remaining 2 tablespoons flour, garlic, thyme and bay leaf. Stir to loosen brown bits from bottom of frypan. Gradually stir in chicken broth and heat to a boil; pour over chicken and vegetables. Cover and bake in 350 F. oven 30 minutes. Add peas and continue baking about 30 minutes or until vegetables are tender and fork can be inserted in chicken with ease. Discard bay leaf. Garnish with parsley and serve with Sesame-Sage Biscuits and herb butter balls.

Makes 4 servings.

Sesame-Sage Biscuits:
In medium bowl, prepare biscuit dough according to package directions for drop biscuits, by mixing together 2 1/4 cups baking mix and 2/3 cup skim milk. From 1/2 cup toasted sesame seed, reserve 1 tablespoon of seed; stir into dough mixture remaining sesame seed and 1/2 teaspoon sage. After beating, drop by spoonfuls onto ungreased cookie sheet. Sprinkle biscuits with reserved sesame seed. Bake in 450 F. oven about 8 minutes or until brown.

Source: National Chicken Council