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 Tablespoon (1 1/2 sticks) melted 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), blanched for 2 minutes
1 10-ounce package frozen peas (2 cups)
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 (1 stick) clod unsalted butter, diced
1/4 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 oen 375 degrees
Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt & pepper. 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 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 one, melt the butter and saute' the onions over medium low heat for 10 to 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 teaspoons salt, 1/2 teaspoon pepper and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well, Place the stew in a 10 x 13 x 2 inch oval or rectangular baking dish. Place the baking dish on sheet pan lined with parchment or wax paper. Bake for 15 minutes.
Meanwhile, make the biscuits. Combine the flour, baking powder, salt and sugar i 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 twelve circles with 2 1/2 inch round cutter.
Remove the stew from the oven and arrange the biscuits on top of the filling. Bursh them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly. |
Personal
Notes: |
Personal
Notes: To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top and bake for another 30 minutes, until done.
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This recipe for Chicken Stew with Biscuits is from