Sort of a California style Herbs d' Provence!

Herbs de Napa

Find featured products and host Michael Chiarello's hand-selected kitchen essentials and home decor.

This seasoning mixture is a variation on the classic herbes de Provence. It's perfect for seasoning lamb, roast chicken, oven-dried tomatoes, marinated cheeses, vegetable gratins, and bread stuffing. It's easy to dry your own herbs, whether you grow them yourself or buy them, but you must start with perfectly fresh specimens. Don't try to dry limp, tired herbs. Tie the stems together to form small bunches, then hang these upside down in a dark, dry area with good air circulation. In a week or two, they should be dry enough to pull the leaves off the stems.

Michael Chiarello's Notes: To get the most flavor from dried herbs, whether a single herb or a blend, crush them as you need them, not before. Use a mortar or a rolling pin, or simply crush them between your fingers to release the fragrance.

Ingredients:

Yield: 1 cup

6 Tbs. dried thyme leaves
3 Tbs. fennel seed
2-1/2 Tbs. dried summer savory leaves
1-1/2 Tbs. dried rosemary leaves
1-1/2 Tbs. crumbled bay leaf
1-1/2 Tbs. dried lavender flowers

Directions:

Combine all the ingredients. Store in an airtight container away from light and heat for up to 4 months.

Thank you! I guess I'll have to improvise this time.

Dawn

I love her stew..with the biscuits on top?
It's delish!!!I use H de P.

Since I am in QC..they are easier to find than Napa herbs:)

Could someone please post this recipe? I looked for it on the Food Network web site but couldn't find it.

Thanks!
Teresa

It's from Barefoot Contessa Family Style.

I found a copy of the recipe online for you.

Chicken Stew with Biscuits

Recipe By :Ina Garten
Serving Size : 8
For the Stew:
3 whole (6 split chicken breasts -- bone in, skin on
3 TBSP olive oil
Kosher salt and freshly ground black pepper
5 cups chicken stock -- preferably homemade
2 chicken bouillon cubes
1 1/2 sticks unsalted butter
2 cups chopped yellow onions (2 onions)
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups medium-diced carrots (4 carrots) -- clanched for 2 minutes
1 pkg frozen peas (2 cups) -- (10 oz)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley
For the Biscuits
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1/4 pound cold butter, unsalted -- diced
3/4 cup half and half
1/2 cup fresh parsley -- chopped
1 egg mixed with 1 tablespoon water, for egg wash

Preheat oven to 375 degrees.

Place the chicken breasts on a sheet pan and rub with olive oil. Sprinkle generously with salt and pepper. Roast for 35-40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4-6 cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over med-low heat for 10-15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce.

Simmer over low heat for 1 more minute, stirring until thick. Add 2 tsp salt, 1/2 tsp pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10x13x2 inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.

Meanwhile, make the biscuits. Combine the flour, baking powder, salt,
and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half and half and combine on low speed. Mix in the parsley.

Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8 inch thick. Cut out 12 circles with a 2 1/2 inch round cutter.

Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20-30 minutes, until the biscuits are brown and the stew is bubbly.

this part didn't copy, I guess..

To make this in advance, refrigerate the chicken stew and biscuits seperately Bake the stew for 25 minutes, then place the biscuits on top and bake for another 30 minutes until done

Thank you, Carol! That sounds like something I should make and soon!

You're welcome , Teresa :) Let us know how it turns out.

I love her cookbooks. A lot of her recipes are expired from the Food Network site. Why is that?

So where did the Herbes de Napa go? into the stew or the biscuits? I don't see them in the recipe posted.
Maureen

Okay, I loved zolablue's pic on CF for this stew. But I'm afraid of baking. Could the biscuits be made with a mix like Bisquick do you think? (I know, I'm a weenie!)

I'd love to make something like this for my friends who like comfort food.

What about the Pillsbury biscuits in a bag in the freezer section? I've heard lots of people say they are really good.

Gina, really those biscuits are so easy only when I made them before they never turned out right and I think because I used the mixer as her instructions call for. I think I beat them too much. :o)

So this time I used my fingers to pinch the cold butter into the flour to get the consistency (like I do pie crust) and poured in the Half n Half and then mixed the parsley through with my hands just enough to mix so again it would not get tough. Then dumped out onto my marble counter. Roll a twee bit and cut out with my SS measuring cup because I couldn't find my round cutters.

Very easy and takes about 10 minutes tops. They turned out wonderful. I've only been baking for a little over a year so I know you can do it.

Do not be afraid! Baking is so much fun and so rewarding when it comes out right.

(I always forget to check this forum - gosh!)