Chicken Stew with Biscuits.

I love Ina Garten's recipes, so I tried this stew for dinner today. It was very tasty and everyone loved it though Rob's first reaction to it was "Wow, it's like 'Better Homes and Gardens' cooking." It's definitely a good American comfort food!

Ingredients:

3 whole chicken breasts, bones in, skin on (I used a whole rotisserie chicken)

3 tablespoons olive oil

5 cups chicken broth (low sodium)

2 chicken bouillon cubes

1 1/2 sticks butter (I only used 1 stick)

2 cups onions, finely chopped

3/4 cup four

1/4 cup heavy cream

2 cups medium diced carrots, blanched for 2 minutes

1 10 oz package frozen peas

1 1/2 cups frozen pearl onions

1/2 cup minced Italian parsley

For the biscuits:(confession: I used pre-made ones)

2 cups flour

1 tablespoon baking powder

1 teaspoon sugar

1 stick (1/2 cup) 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

Direction:

Preheat the oven to 375 degrees F.

(If you choose to use a rotisserie chicken like I did, omit 1.)

1. 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 cook enough to handle, then remove the meat from the bones and discard the skin.

2. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

3 In a medium pot, heat the chicken broth and dissolve the bouillon cubes in the broth.

4. In a large pot or Dutch oven, melt the butter and saute the onion with a pinch of salt over medium-low heat for 1o to 15 minutes, until translucent. Add the four and cook over low heat, stirring constantly, for 2 minutes.

5. Add the hot chicken broth to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 tsp. salt, 1/2 tsp pepper, and the heavy cream. Add the cubed chicken, carrots, peas, pearl onions, and parsley. Mix well.

6. Place the stew in a 10 x 13x 2 inch baking dish. Place the baking dish on a sheet pan. Bake for 15 minutes.

(If you choose to use a store-bought biscuits, omit 7)

7. Meanwhile, make the biscuits. Combine the four, 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 t 2 1/2-inch round cutter.

8. Remove the stew from the oen 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.