Chicken stew with biscuits courtesy of Ina Garten

Categories:
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:

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 .

Back to Shop'NCook recipe database