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Chicken Stew with Biscuits

Ina Garten
  • 75 minutes
  • Serves 8

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

1 person Recommend This Recipe