Ingredients: |
Ingredients: 3 whole (6 split) chicken breasts, bone in, skin on
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups chopped yellow onions (2 onions)
3/4 cup flour
1/4 cup heavy cream
2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
1 10 -ounce package frozen peas (2 cups)
1 1/2 cups frozen sm. whole onions
1/2 cup minced fresh parsley
For the biscuits:
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1/4 pound (1 stick) cold unsalted butter, diced
3/4 cup half-and-half
1/2 cup chopped fresh parsley
1 egg mixed with 1 tablespoon water, for egg wash
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Directions: |
Directions:Preheat the oven to 375º F.
Place chicken on a sheet pan and rub with oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 min., or until cooked through. Set aside until cool enough to handle, then remove meat from bones & discard skin. Cut chicken into large dice. Makes 4 to 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 butter and saute onions over medium-low heat for 10 to 15 minutes, until translucent. Add flour and cook over low heat, stirring constantly, for 2 minutes. Add 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 heavy cream. Add cubed chicken, carrots, peas, onions, and parsley. Mix well. Place stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.
Meanwhile, make the biscuits. Combine flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add butter and mix on low speed until butter is the size of peas. Add half-and-half and combine on low speed. Mix in parsley. Dump dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter.
Remove stew from oven & arrange biscuits on top of filling. Brush with egg wash, and return dish to the oven. Bake for another 20 to 30 minutes, until biscuits are brown & stew is bubbly.
To make in advance, refrigerate stew & biscuits separately. Bake stew for 25 minutes, then place biscuits on top, and bake for another 30 minutes, until done.
2002, Barefoot Contessa Family Style www.foodnetwork.com/recipes/ina-garten/chicken-stew-with-biscuits-recipe.print.html This is a variation of the Chicken Pot Pie recipe submitted by Kim Kempf. |
This recipe for Ina Garten's Chicken Stew with Biscuits is from