Chicken Stew with Biscuits Recipe

Chicken Stew with Biscuits

• Skill Level: Intermediate
• Makes: 8 servings
• Nutrition per serving: Calories 758, Total Fat 44g, Saturated Fat 23g, Carbs 54g, Fiber 5g, Sugars 10g, Protein 36g, Cholesterol 172mg, Sodium 1157mg
• Total Time: 1 hour 15 minutes
• Preparation: 30 minutes
• Cooking: 45 minutes

Ingredients

• 3 whole (split into 6) chicken breasts, bone-in and skin-on
• 3 tbsp olive oil
• Kosher salt and freshly ground black pepper
• 5 cups chicken broth, homemade if possible
• 2 chicken bouillon cubes
• 12 tbsp (1 1/2 sticks) unsalted butter
• 2 cups chopped yellow onions (about 2 onions)
• 3/4 cup flour
• 1/4 cup heavy cream
• 2 cups diced carrots (from 4 carrots), blanched for 2 minutes
• 1 pack (10 oz) frozen peas (about 2 cups)
• 1 1/2 cups frozen small whole onions
• 1/2 cup chopped fresh parsley

Biscuit Topping:

• 2 cups flour
• 1 tbsp baking powder
• 1 tsp kosher salt
• 1 tsp sugar
• 1/4 pound (1 stick) cold unsalted butter, chopped
• 3/4 cup half-and-half
• 1/2 cup fresh parsley, chopped
• 1 egg and 1 tbsp water (for egg wash)

Instructions

1. Preheat the oven to 375F.
2. Place the chicken breasts on a baking sheet, drizzle with olive oil, and season generously with salt and pepper. Roast 3540 minutes until cooked through. Cool, remove skin and bones, and chop into large cubes (about 46 cups of meat).
3. Warm the chicken broth in a small pan and dissolve the bouillon cubes. In a large pot or Dutch oven, melt the butter over medium-low heat, then add the chopped onions and saut 1015 minutes until soft and translucent. Stir in the flour and cook 2 minutes over low heat. Gradually whisk in the hot chicken stock and simmer 1 minute until thickened. Season with 2 teaspoons salt and 1/2 teaspoon pepper, then stir in the heavy cream.
4. Add the chopped chicken, blanched carrots, peas, frozen whole onions, and chopped parsley to the sauce and combine. Transfer the stew to a 10 x 13 x 2-inch baking dish set on a lined baking tray and bake for 15 minutes.
5. While the stew bakes, make the biscuits: in a mixer bowl combine flour, baking powder, salt, and sugar. Add the cold diced butter and mix on low until the butter resembles peas. Pour in the half-and-half and mix briefly, then fold in the chopped parsley. Turn the dough onto a floured surface, roll to about 3/8-inch thickness, and cut twelve 2 1/2-inch rounds.
6. Remove the stew from the oven after 15 minutes and arrange the biscuit rounds over the top. Brush with the egg wash. Return to the oven and bake another 2030 minutes, until the biscuits are golden and the stew is bubbling.
7. To make ahead: Store stew and biscuits separately in the refrigerator. Bake the stew for 25 minutes, then add the biscuits and bake an additional 30 minutes, until the biscuits are browned and the stew is heated through.