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Chicken stew with biscuits courtesy of Ina Garten
Nb persons: 8
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Total time 1 hr 15 minutes Prep 30 minutes Cook 45 minutes Ingredients 3 whole (6 split) Chicken breasts, bone in, skin on | |
3 tbs | olive oil |
Kosher salt | |
freshly ground black pepper | |
5 cups | chicken stock, preferably homemade |
2 chicken boullion. 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 carotts, (4 carotts) blanched for 2 minutes |
1 (10 oz) package | frozen peas,, ( 2 cups) |
1 1/2 cups | frozen small onions |
1/2 cup | fresh minced parsle |
For the biscuits: | |
2 cups | flour |
1 tbs | baking powder |
1 tsp | kosher salt |
1 tsp | 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 tbs water, for egg wash
Directions :
preheat oven to 375 degrees
place the chicks breasts in a sheet pan and rub them 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 bond and discard the skin.
Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
In. Small saucepan, heat the chicken stock and dissolve the boullion cubes in the stock .
In a large pot or Dutch oven, melt the butter and sauté the onions over medium low heat for 10 to 15 minutes, or until translucent . Add the flour and cook over low heat, stirring constantly for 2 monutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 minute , stirring, until thick.
Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream.
Add the cubes chicken, carotts, 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 ax 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 twelve circles with a 2 1/2 inch round cutter.
Remove the stew from the ove 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 to 30 minutes, until the biscuits are brown and the stew is bubbly .
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