INGREDIENTS
3
whole (6 split) chicken breasts, bone in, skin on
3 tbsp
olive oil
Kosher salt and freshly ground black pepper
5 cups
chicken stock, preferably homemade
2
chicken bouillon cubes
12 tbsp
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
2 cups
flour
1 tbsp
baking powder
1 tsp
kosher salt
1 tsp
sugar
1/4 lb
cold unsalted butter, diced
3/4 cup
half-and-half
1/2 cup
chopped fresh parsley
1
egg mixed with 1 tablespoon water, for egg wash