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1
Place a 9- or 10-inch Dutch oven over medium heat and add the olive oil.
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2
When the oil is hot, add the celery, carrots, onion, and garlic.
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3
Cook, stirring often, until the vegetables have softened, 8 to 10 minutes.
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4
Season the chicken with salt and pepper.
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5
Increase the heat to medium-high, add the chicken, and cook until lightly browned, 5 to 7 minutes.
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6
Add the white wine and reduce it slightly, 30 seconds.
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7
Stir in all the remaining stew ingredients except the cornstarch.
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8
Simmer over low heat, partially covered, until the vegetables are tender, 35 to 40 minutes.
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9
While the stew simmers, prepare the biscuits: In a large bowl, combine the flour, baking powder, baking soda, and salt, and stir with a fork to blend.
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10
Add the oil and buttermilk, and mix until the ingredients are just incorporated.
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11
Set aside.
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12
Preheat the oven to 375F.
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13
Stir the cornstarch into 1/2 cup water to form a slurry.
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14
Stir this into the simmering stew and cook for 2 to 3 minutes, until thickened.
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15
Drop tablespoons of the biscuit dough over the top of the stew.
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16
Transfer the pot to the oven, and bake for 20 minutes.
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17
Sprinkle the cheddar over the biscuits, return the pot to the oven, and bake for another 5 minutes, until the cheese is melted and slightly browned.
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18
Serve immediately.
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19
Variations:
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20
Add chopped or sliced rutabaga or parsnips with the celery and carrots.
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21
Add peas or chopped cooking greens during the last few minutes of cooking.
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22
Substitute pork or beef for the chicken; the stewing time needed to tenderize may increase, so add about 1 cup extra stock or broth.
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23
Use turkey instead of chicken.
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24
Substitute 1/3 cup whole wheat flour for 1/3 cup of the all-purpose flour.
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25
Make individual pot pies in small casseroles.
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26
Indian: Some curry, turmeric, a pinch of garam masala, and a spoonful of spicy mango chutney will steer you in this direction.
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27
Mexican: Use bell and chile peppers, beans, corn, and chili powder.
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28
Thai: Use red or green curry paste, cilantro, and coconut milk.
