Chicken Stew with Biscuits
Recipe By :Ina Garten
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the Stew:
3 whole (6 split chicken breasts -- bone in, skin on
3 TBSP olive oil
Kosher salt and freshly ground black pepper
5 cups chicken stock -- preferably homemade
2 chicken bouillon cubes
1 1/2 sticks unsalted 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) -- clanched for 2 minutes
1 pkg frozen peas (2 cups) -- (10 oz)
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 cold butter, unsalted -- diced
3/4 cup half and half
1/2 cup fresh parsley -- chopped
1 egg mixed with 1 tablespoon water, for egg wash
Preheat oven to 375 degrees.
Place the chicken breasts on a sheet pan and rub 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 bones and discard the skin. Cut the chicken
into large dice. You will have 4-6 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 oven, melt the butter and
saute the onions over med-low heat for 10-15 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
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 inch oval or rectangular baking dish. Place the baking dish on
a sheet pan lined with parchment or wax 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 12 circles with a 2 1/2 inch round
cutter.
Remove the stew from the oven and arrange the biscuits on top of the
filling. Brush them with egg wash, and return the dish to the oven.
Bake for another 20-30 minutes, until the biscuits are brown and the
stew is bubbly.
To make this in advance, refrigerate the chicken stew and biscuits
seperately Bake the stew for 25 minutes, then place the biscuits on
top and bake for another 30 minutes until done
Recipe By :Ina Garten
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the Stew:
3 whole (6 split chicken breasts -- bone in, skin on
3 TBSP olive oil
Kosher salt and freshly ground black pepper
5 cups chicken stock -- preferably homemade
2 chicken bouillon cubes
1 1/2 sticks unsalted 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) -- clanched for 2 minutes
1 pkg frozen peas (2 cups) -- (10 oz)
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 cold butter, unsalted -- diced
3/4 cup half and half
1/2 cup fresh parsley -- chopped
1 egg mixed with 1 tablespoon water, for egg wash
Preheat oven to 375 degrees.
Place the chicken breasts on a sheet pan and rub 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 bones and discard the skin. Cut the chicken
into large dice. You will have 4-6 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 oven, melt the butter and
saute the onions over med-low heat for 10-15 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
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 inch oval or rectangular baking dish. Place the baking dish on
a sheet pan lined with parchment or wax 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 12 circles with a 2 1/2 inch round
cutter.
Remove the stew from the oven and arrange the biscuits on top of the
filling. Brush them with egg wash, and return the dish to the oven.
Bake for another 20-30 minutes, until the biscuits are brown and the
stew is bubbly.
To make this in advance, refrigerate the chicken stew and biscuits
seperately Bake the stew for 25 minutes, then place the biscuits on
top and bake for another 30 minutes until done
