Ina Garten's Chicken Stew with Biscuits

As much as I love cooking up a storm and having a well rounded meal complete with at least a few side dishes.  There is something to be said for a one pot meal (this does not mean the cooking or ingredients need to be lack luster).  My husband pretty much grew up on casseroles.  He used to beg me to make some.  I cannot bring myself to cook some ground beef and open a can of soup.  I'm sorry, my inner diva is coming out.  Instead of soup, make your own cream sauce.  Instead of boiling chicken, roast some or do a quick saute.  A little effort makes a huge difference.  The fresh parsley in the biscuits is perfect!  Love them. If you love pot pies, like my honey does.  Make the filling and bake it with pie crust.  A large one family style or make individual servings.  So fun.  This is a perfect dinner with the cooler weather upon us.

Dinner is served with this great recipe from my favorite, Ina Garten.  Recipe from Barefoot Contessa Family Style cookbook.  This is word for word Ina's recipe.  I don't have any need to change or fuss with anything from her.

For the Stew
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 (recipe follows)
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups chopped yellow onions (2 onions)
3/4 cup all~purpose 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

For the Biscuits
2 cups all~purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1/4 pound (1 stick) cold unsalted butter, diced
3/4 half and half
1/2 cup chopped fresh parsley
1 egg mixed with 1 tablespoon water, for egg wash

Preheat oven to 375 degrees.

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.  You will have 4 to 6 cups of cubed chicken.

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.

Meanwhile, make 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, with a rolling pin, roll out to 3/8 inch thick.  Cut out twelve circles with a 2 1/2 inch round cutter.

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.

* Homemade Chicken Stock~ makes 6 quarts
3 5~pound roasting chickens
3 large yellow onions, unpeeled, quartered
6 carrots, unpeeled, halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled, cut in half (optional)
20 sprigs fresh parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled, cut in half crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Place the chickens, onion, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16~ to 20~quart stockpot.  Add 7 quarts of water and bring to a boil.  Simmer uncovered for 4 hours.  Strain the entire contents of the pot through a colander and discard the solids.  Chill the stock overnight.  The next day, remove the surface fat.  Use immediately or pack in containers and freeze for up to 3 months.