Chicken Stew with Biscuits

Chicken Stew with Biscuits
Prep Time: 30 minutes
Cook Time: 45 minutes

3 whole (6 split) chicken breasts, bone in, skin on
3 Tbsp olive oil
Kosher salt and black pepper
5 c chicken stock
2 chicken bouillon cubes
12 Tbsp (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 minutes
1 10-oz package frozen peas (2 cups)
4-5 c diced baby red potatoes, blanched
1 1/2 c small whole onions (I skipped this)
1/2 c minced fresh parsley (I skipped this, too)

2 c flour
1 Tbsp baking powder
1 tsp Kosher salt
1 tsp sugar
1/4 pound (1 stick) cold, unsalted butter, diced
3/4 c half-and-half
1/2 c chopped fresh parsley (don't skip!)
1 egg mixed with 1 Tbsp water, for egg wash

Preheat oven to 375.
Place chicken breasts on sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 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 (I just kind of tore it off the bone and ripped it up a bit). You will have 4-6 c cooked 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 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, potatoes, onions, and parsley. Mix well. Place the stew in a 10x13x2 oval or rectangular baking dish (I used a roasting pan - minus the roasting rack). Place the baking dish on a sheet pan lined with parchment or wax paper (only if there's a chance it could bubble over). 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 (important! do NOT over mix!). 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 (I used a glass).
Remove the stew from the oven and arrange the biscuites on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake another 20-30 minutes, until the biscuits are brown and the stew is bubbly.

Yield: 8 - 12 servings

From Barefoot Contessa Family Style

Ken's rating: *****
Chalsea's rating: *****
Special guest Austin Lind's rating: 5.8 stars :)
This is absolutely delicious. It's time consuming so if you decide to go for it, allot yourself a bunch of time unless you prep stuff the night before. It is not super thick the day it is made so don't be surprised if it's a little soupy in consistency. It gets thicker the next day. Makes tons of DELICIOUS leftovers! And it's easily freezable. Win win, people!


adam and andrea said...

I made this and it was super yummy!! I will definitely make it again! Your blog rocks girlfriend!

American Badger said...

Isn't this the best? It's not easy by any means, but man is it worth it. Austin still talks about the stew. haha. I'm impressed that you're giving this a try with a little kiddo! Way to go SuperMom!