Ingredients: |
Ingredients: 3 whole chicken breasts, 6 split, bone in, skin on...
3 T olive oil...
Kosher salt and fresh ground black pepper...
5 cups chicken stock, preferably homemade...
2 chicken bouillon cubes...
12 T unsalted butter...1 1/2 sticks...
2 cups chopped yellow onion, 3 medium....
3/4 cup flour...
1/4 cup heavy cream...
1/2 t crushed dried thyme...
2 cups medium- diced carrots, blanched for 2 minutes...
1/2 cup chopped celery...
1 10-ounce package frozen peas, 2 cups...
1 1/2 cups small whole onions, can be frozen or jarred, if jarred, drain...
1/2 cup minced fresh parsley...
Biscuits
2 cups flour...
1 T baking powder...
1 t kosher salt...
1 t sugar...
1 stick cold unsalted butter, diced...
3/4 cup half-and-half...
1/2 cup chopped parsley..1 egg mixed with 1 t water, for egg wash...
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Directions: |
Directions:Preheat oven to 375º...
Place chicken breasts on a sheet pan, rub with olive oil, sprinkle with salt and pepper, use all salt and pepper...
Roast for 40 to 45 minutes, until they are cooked through...
Set aside to cool...
Once cooled, remove meat from the bone, discard the skin, cut chicken into medium dice...
You will have 4 to 6 cups of diced chicken...
In a medium sauce pan, heat the chicken stock and the 2 bouillon cubes over medium-low for 12 to 15 minutes, stirring 3 or 4 times...
In a Dutch oven or large pot, melt the butter, add the chopped onion and saute over medium heat for 8 minutes, until onion is transluce, add the flour and cook over low heat, stirring constantly for 2 minutes...
Add the hot chicken stock, simmer over low heat for 2 minutes, stirring until thick...
Add 1 t salt, 1/2 t pepper, and heavy cream...
Add cubed chicken, carrots, peas, onions, thyme and parsley, mix well...
Place the stew in a 9 by 13 by 2 inch oval or rectangular baking dish, place the baking dish on a sheet pan lined with parchment paper or wax paper and bake for 15 minutes...
Biscuits
Mix the flour, baking powder, salt, sugar together...
Add the diced butter, mix with hands or pastry cutter until crumbly, add the half-and-half and parsley and just bring it together...
Roll out to 1 1/2 inch high and using flour dusted drinking glass cut out your biscuits, placing them on top of stew, place back in oven, brush with egg wash and cook until golden brown, about 14 to 18 minutes..
Enjoy! |
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