I love this chicken stew, it’s my all-time favourite.  Ina makes these with homemade biscuits, but I can’t be bothered to mess around with making my own, I found the Pilsbury Country Biscuits work excellent in this recipe.

Shilo and Frankie 012

  • 3 whole (6 split) chicken breasts, bone in, skin on
  • 3 tablespoons olive oil
  • Kosher salt and freshly ground black 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 2 minutes
  • 1 10-ounce package frozen peas (2 cups)
  • 1 1/2 cups frozen small whole onions
  • 1/2 cup minced fresh parsley
  • 1 tube pilsbury country biscuits

Directions

Preheat the oven to 375 degrees F.

Place the chicken breasts on a 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.

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 to 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 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream.  Add the cubed chicken, carrots, peas, onions, and parsley. Mix well.

Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.  Remove the stew from the oven and arrange the biscuits on top of the filling.  Bake another 20 – 30 minutes, until biscuits are puffy and golden, and stew is bubbling.

Shilo and Frankie 013

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