Recipe: Chicken Stew With Biscuits
- 6 chicken breasts, boneless skinless
- olive oil
- Kosher salt and freshly ground black pepper
- 4 cups chicken stock, Swanson’s low sodium
- 2 chicken bouillon cubes dissolved in 1 cup boiling water
- 1 1/2 sticks unsalted butter
- 2 medium yellow onions
- 3/4 cup flour
- 1/4 cup heavy cream 4
- carrots chopped, blanched for 2 minutes
- 2 cups frozen peas
- 1 cups pearl onions, blanched for 2 minutes
- 1/2 cup minced fresh parsley
For the biscuits:
2 cups flour
1 teaspoon kosher salt
1 teaspoon sugar
1 stick cold unsalted butter, diced
3/4 cup heavy cream
1/2 cup chopped fresh parsley
1 egg mixed with 1 tablespoon water, for egg wash
Preheat the oven to 375 degrees F.
Prepare the chicken by placing the chicken breasts on a sheet pan and rub them with olive oil and sprinkle with kosher salt and pepper. Roast the breasts for 35 to 40 minutes, or until cooked through and the internal temperature reaches 165 degrees. Set aside until cool enough to handle, then cube into large diced pieces.
In the microwave dissolve the 2 bullion cube in one cup of water by bringing the water to a boil, about 2 minutes. Remove from the microwave and set aside.
In a large Dutch oven, melt the butter and sauté the onions over medium-low heat for 15 minutes, until translucent but do not allow the onions to brown by keeping the heat towards the low side. Add the flour and cook over low heat, stirring constantly, for 2 minutes then add all the chicken stock and the water with the dissolved bullion cubes to the onion and flour mixture. Add kosher salt and pepper to season about 1 teaspoon of salt and half a teaspoon of pepper and then add the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well and place the stew in a 9 x 13 x 2-inch baking dish. Place the baking dish on a sheet pan lined with parchment paper. Bake for 15 to 20 minutes.
Meanwhile, make the biscuits by combining 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 then add the heavy cream and combine on low speed. Just 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 circles with a 2 1/2-inch round cutter. Prepare the egg wash and 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 to 30 minutes, until the biscuits are brown and the stew is bubbly.
Note: To make in advance, refrigerate the chicken stew and biscuits separately without the egg wash. Bake the stew for 40 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.
Recipe adapted from the Barefoot Contessa http://www.barefootcontessa.com/
Copyright © Copyright andicakes 2010.
Recipe by yumm yumm yumm.
Microformatting by hRecipe.