It might seem like this is an awful lot of honey and that the ribs would be cloying, but the honey, which not only sweetens but also helps to keep the ribs moist as they cook all day, is tempered b...
- ¼ cup all-purpose flour, or more, if needed
- freshly-ground black pepper
- 2 lbs. well-trimmed boneless, skinless chicken thighs, each cut roughly in half
- ½ onion, diced
- 1 Tbsp. schmaltz or olive oil
- 1½ cups chicken or turkey stock
- 2 carrots, diced
- 2 ribs celery, diced
- 1 Yukon Gold or peeled russet potato, diced
- 1 bay leaf
- ¼ cup chopped fresh parsley
- 2½ cups all-purpose flour
- 1 Tbsp. baking powder
- ½ tsp. salt
- 4 Tbsp. unsalted butter, cut into pieces
- 4 oz. extra-sharp cheddar cheese, shredded
- 1⅓ cups half-and-half or milk
IN THE MORNING
Start the stew: In the slow cooker, combine the flour, 1 teaspoon salt and several grindings of pepper. Toss the chicken and onion in the mixture to coat. In a large skillet or sauté pan, heat the schmaltz over medium-high heat. When it shimmers, add half of the chicken and onion and cook, turning occasionally, until the chicken is golden on both sides, about 5 minutes total.
Scrape into a bowl and brown the remaining chicken and onion mixture (it’s okay if some of the flour dredge remains in the cooker). Return all of the chicken and onion to the cooker. Pour ½ cup of the stock into the hot skillet, scraping up any browned bits, then pour the liquid into the cooker. Add the carrots, celery, potato, bay leaf and the remaining 1 cup stock. Cover and cook on low for 8 hours.
MORNING OR EVENING
Start the drop biscuits: In a medium bowl, combine the flour, baking powder and salt. Add the butter and pinch it in with your fingertips. Add the cheese and toss to combine. If doing this in the morning, put the bowl in the refrigerator.
Finish the drop biscuits: Preheat the oven to 400°F. Line a baking sheet with parchment paper. Stir the half-and-half into the flour mixture until just incorporated—don’t overmix the dough. Drop six to eight mounds of the dough onto the prepared baking sheet. Bake until golden, 15 to 17 minutes.
Finish the stew: Fold in the parsley. Season the stew with salt and lots of pepper. If it’s very liquid, ladle some of the liquid into a bowl and whisk in 2 or more tablespoons flour, then gently stir it back into the stew. Serve over sautéed English peas.
Photo by Rinne Allen. From Slow Cook Modern by Liana Krissoff (Harry N. Abrams, 2017).
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