Ingredients
- 3 whole (6 split) chicken breasts, bone in, skin on
- 3 tablespoons essential olive oil
- Kosher salt and freshly ground pepper
- 5 cups chicken stock, preferably homemade
- 2 chicken bouillon 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 carrots (4 carrots), blanched for just two minutes
- 1 10 -ounce package frozen peas (2 cups)
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced fresh parsley
- For that biscuits:
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1/4 pound (1 stick) cold unsalted butter, diced
- 3/4 cup half-and-half
- 1/2 cup chopped fresh parsley
- 1 egg combined with 1 tablespoon water, for egg wash
Directions
Preheat the oven to 375 levels F.
Put the chicken breasts on the sheet pan and rub all of them with essential olive oil. Sprinkle generously with pepper and salt. Roast for 35 to 40 minutes, or until cooked through. Put aside until awesome enough to deal with, then take away the meat in the bones and discard your skin. Cut the chicken into large dice. You'll have four to six glasses of cubed chicken.
In a tiny saucepan. heat the chicken stock and dissolve the bouillon cubes within the stock. Inside a large pot or Nederlander oven. melt the butter and saute the onions over medium-low heat for ten to fifteen minutes, until translucent. Add some flour and prepare over low heat, stirring constantly, for just two minutes. Add some hot chicken stock towards the sauce. Simmer over low heat for another minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and also the heavy cream. Add some cubed chicken, carrots, peas. onions, and parsley. Mix well. Put the stew inside a 10 x 13 x 2-inch oblong or rectangular baking dish. Put the baking dish on the sheet pan lined with parchment or wax paper. Bake for fifteen minutes.
Meanwhile, result in the biscuits. Combine the flour, baking powder, salt, and sugar within the bowl of the electric mixer fitted using the paddle attachment. Add some butter and blend on low speed before the butter is how big peas. Add some half-and-half and mix on low speed. Add the parsley. Dump the dough on a properly-floured board and, having a moving pin. unveil to threeOr8-inch thick. Eliminate twelve circles having a 2 1/2-inch round cutter.
Take away the stew in the oven and arrange the biscuits on the top from the filling. Brush all of them with egg wash, and return the dish towards the oven. Bake for an additional twenty to thirty minutes, before the biscuits are brown and also the stew is bubbly.
Note: To create ahead of time, refrigerate the chicken stew and biscuits individually. Bake the stew for twenty five minutes, then put the biscuits on the top, and bake for an additional half an hour, until done.
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