Chicken Stew With Biscuits
Serves: 6
Jadyn Kohler
1 January 1970
Based on User reviews:
48
Spice
45
Sweetness
51
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
3 tbsps
Olive Oil1 tsp
Kosher Salt2 cups
Flour1 cup
Heavy Cream1.5 cups
Whole Onion (frozen small)1 cup
Parsley (chopped fresh)1 tbsp
Baking Powder1 tsp
Sugar3 cup
Half-And-HalfDirections:
1
Preheat the oven to 375 degrees F
2
Place the chicken breasts on a sheet pan and rub them with olive oil
3
Sprinkle generously with salt and pepper
4
Roast for 35 to 40 minutes, or until cooked through
5
Set aside until cool enough to handle, then remove the meat from the bones and discard the skin
6
Cut the chicken into large dice
7
You will have 4 to 6 cups of cubed chicken
8
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock
9
In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent
10
Add the flour and cook over low heat, stirring constantly, for 2 minutes
11
Add the hot chicken stock to the sauce
12
Simmer over low heat for 1 more minute, stirring, until thick
13
Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream
14
Add the cubed chicken, carrots, peas, onions, and parsley
15
Mix well
16
Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish
17
Place the baking dish on a sheet pan lined with parchment or wax paper
18
Bake for 15 minutes
19
Meanwhile, make the biscuits
20
Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment
21
Add the butter and mix on low speed until the butter is the size of peas
22
Add the half-and-half and combine on low speed
23
Mix in the parsley
24
Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick
25
Cut out twelve circles with a 2 1/2-inch round cutter
26
Remove the stew from the oven and arrange the biscuits on top of the filling
27
Brush them with egg wash, and return the dish to the oven
28
Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly