3 whole (6 split) chicken breasts, bone in, skin on
3 T olive oil
salt and pepper
5 C chicken stock
2 C bouillon cubes
12 T (1 1/2 sticks) unsalted butter
2 C chopped yellow onions (2 onions)
3/4 C flour
1/4 C heavy cream
2 C medium-diced carrots (4 carrots), blanched for 2 min.
1 10-oz. package frozen peas (2 C)
1 1/2 C frozen small whole onions
1/2 C minced fresh parsley
2 C flour; 1 T baking powder
1 tsp. salt; 1/2 tsp. sugar
1/4 lbs. (1 stick) cold unsalted butter, diced
3/4 C half- and half; 1/2 C chopped fresh parsley
1 egg mixed with 1 T water, for egg wash
Instructions
Preheat oven to 350
Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35-40 min. 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 cubes 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 medium-low heat for 10-15 min. until translucent. Add the flour and cook over low heat, stirring constantly, for 2 min. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more min., 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 in. oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 min.
Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in a 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.
Dumb the dough out on a well-floured board and, with a rolling pin, roll our to a 3/8 inch thick. Cut out 12 circles with a 2.5 inch round cutter.
Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with the egg wash, and return the dish to the oven. Bake for another 20-30 min. until the biscuits are brown and the stew is bubbly.
Originally Submitted
5/20/2011
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