This recipe is originally from Ina Garten on Foodnetwork.com – it turned out to be as delicious as I thought it would. It also resulted in some of the best biscuits I’ve ever made.
I actually made this awhile back and it was a perfect dinner for a cold night to think about Spring fast approaching. I altered the original recipe by making the biscuit dough first. I’m a bit of a novice baker, so I wanted to tackle this portion first and see how it turned out before committing myself further into the recipe. I was surprised at how well the dough turned out – and I used my food processor, as I don’t have an electric stand mixer. It worked great and the dough was ready to go!
Once I had the dough conquered, I moved on to the chicken. I also differed from the recipe here as I just cooked the chicken up like I normally do. Ina’s recipe called for roasting the chicken in the oven and then pulling the skin off – which I know results in some great tasting chicken – but the chicken I had was already boneless/skinless, so I just went with what I normally do instead. It came out great as well.
For the actual stew portion I stuck with the recipe, starting with sauteing some chopped onions in some butter, adding some flour, chicken stock and cream. I mixed in some vegetables and then the cooked chicken and it all made for a great stew base. Added this to a baking dish and baked it off for a bit. While the stew portion was baking, I rolled the dough out and cut out the biscuits.
Once I added the biscuits to the stew, I brushed the tops with a quick egg wash and baked it off some more and it came out awesome. I thought the biscuits were just beautiful and they tasted great! This is a great, hearty dish that will feed a lot. Enjoy!
- 6 split, boneless skinless chicken breasts
- 3 tbsp olive oil
- salt and pepper
- 5 cups chicken stock
- 1 1/2 sticks unsalted butter
- 2 cups chopped yellow onions
- 3/4 cup flour
- 1/4 cup heavy cream
- 2 cups medium-diced carrots, blanched for 2 minutes
- 1 10-ounce package frozen peas (2 cups)
- 1 1/2 cups frozen small whole onions
- minced fresh parsley
- 2 cups flour
- 1 tbsp baking powder
- 1 tsp kosher salt
- 1 tsp sugar
- 1 stick cold, unsalted butter, diced
- 3/4 cup half-and-half
- chopped fresh parsley
- 1 egg mixed with 1 tablespoon water, for egg wash
Preheat the oven to 375 degrees F and start by making 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. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter.
Cook chicken breasts as you normally would – I always saute the breasts in some olive oil and butter and liberally season with sage, thyme, black pepper, paprika, et al. Season how you like and once they’re cooked through, dice/shred the meat. You should have 4-6 cups of chicken meat.
In a large pot, melt the butter and saute the chopped 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 chicken stock and simmer for a little bit more, stirring, until thickened. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream – combine well. Next, add the chicken meat, carrots, peas, onions and parsley. Mix everything well and gently pour the stew in a 10 x 13 baking dish. You’ll also want to place the baking dish on a sheet pan lined with parchment or wax paper to catch any drippings. Bake for 15 minutes.
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. Enjoy!