Description
A hearty and comforting Italian-inspired chicken cobbler featuring tender seared chicken thighs simmered with cannellini beans and vegetables, topped with savory Parmesan biscuits made gluten-free with aquafaba for added structure.
Ingredients
For the Stew
- 1 tablespoon extra-virgin olive oil (for searing)
- 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
- 0.5 cup dry white wine
For the Parmesan Biscuits
- 2 cups gluten-free all-purpose flour
- 1 tablespoon baking powder
- 0.5 cup cold butter, grated
- 1 cup grated parmesan cheese
- 0.25 cup aquafaba (bean liquid)
- 0.5 cup milk
Instructions
- Searing Chicken: Heat the extra-virgin olive oil in a skillet over medium-high heat. Season the chicken thighs with salt and pepper, then sear them in the hot oil for 5-6 minutes on each side until golden brown and cooked through. Remove from the skillet and chop into bite-sized pieces.
- Sautéing Vegetables: In the same skillet, add the diced onion, carrot, and celery. Sauté the vegetables for about 10 minutes until softened. Add the minced garlic, tomato paste, and Italian seasoning, and cook for an additional 2-3 minutes to develop the flavors.
- Combining Stew: Stir in the cooked chicken pieces, cannellini beans (including 1/4 cup of the reserved bean liquid), chicken stock, and dry white wine. Bring the mixture to a simmer and cook gently for 15 minutes to allow the flavors to meld.
- Preheating Oven: While the stew simmers, preheat your oven to 400°F (205°C) to prepare for baking the cobbler.
- Making Biscuit Dough: In a mixing bowl, combine the gluten-free all-purpose flour, baking powder, grated cold butter, and grated parmesan cheese. Add the aquafaba and milk, then stir gently until a cohesive biscuit dough forms.
- Baking Cobbler: Spoon portions of the biscuit dough on top of the simmered stew in an oven-safe dish. Place the dish in the preheated oven and bake for 18-20 minutes, or until the biscuits are puffed and golden brown.
Notes
- For crispier biscuits, brush the tops with melted butter before baking.
- Aquafaba adds structure and moisture to gluten-free biscuit dough, enhancing texture.
- You can substitute chicken thighs with chicken breast if preferred, but thighs remain juicier.
- Use gluten-free chicken stock or vegetable broth to keep the recipe gluten-free.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
