Chicken Stew with Biscuits from Ina Garten is a warm and comforting meal that is great for cold nights. A tasty meal for the whole family is chicken stewed with herbs and vegetables that smell great, and then topped with fluffy parsley biscuits.
Ingredients: 1 whole 4 to 5 pounds chicken, cut into 8 pieces. Kosher salt and freshly ground black pepper. 1/4 cup olive oil. 2 cups chopped onions 2 onions. 1 cup chopped celery 2 stalks. 3 cups homemade chicken stock or good canned broth. 1/2 cup dry white wine. 1/4 cup minced fresh parsley. 1 tablespoon fresh thyme leaves or 1 teaspoon dried. 1 tablespoon unsalted butter. 1/2 cup all-purpose flour. 1 cup half-and-half. 1 cup small-diced carrots 3 carrots. 1 1/2 cups frozen peas not thawed. For the biscuits:. 2 cups all-purpose flour, plus extra for kneading. 1 tablespoon baking powder. 1 teaspoon kosher salt. 1 teaspoon sugar. 1/4 pound 1 stick 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.
Instructions: Preheat the oven to 375 degrees F. Pat the chicken dry with paper towels and season generously with salt and pepper. Heat the olive oil in a large Dutch oven or ovenproof casserole over medium-high heat. In batches, sear the chicken in the oil for 3 to 5 minutes on each side, until nicely browned. Remove the chicken to a plate and set aside. Add the onions and celery to the pot and cook over medium heat, stirring occasionally, for 5 minutes, until the onions are translucent. Add the chicken stock, wine, parsley, thyme, and 1 teaspoon salt. Return the chicken and any juices to the pot, cover, and simmer over low heat for 30 minutes, until the chicken is cooked through. Meanwhile, make the biscuits. In a large bowl, combine the flour, baking powder, salt, and sugar. Add the butter and mix with a pastry cutter or your hands until the butter is the size of peas. Combine the half-and-half and chopped parsley and add to the flour-and-butter mixture. Mix until just combined. Dump the dough onto a well-floured board and knead lightly about 6 times. Roll the dough out to 3/4-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter. Place the biscuits on a sheet pan lined with parchment paper. Brush the tops with the egg wash. Bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. When the chicken is done, carefully remove it from the pot and place it on a plate. Shred the chicken into large bite-sized pieces with 2 forks and return to the pot. Taste for seasoning and adjust as needed. In a small saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for 2 minutes. Whisk in 2 cups of the hot chicken stock you may need to scoop it from the pot and cook until thickened. Stir in the half-and-half, carrots, peas, 1 tablespoon salt, and 1 teaspoon pepper. Simmer over low heat until the vegetables are tender, about 5 minutes. To serve, place a biscuit on each plate and spoon the chicken mixture over the biscuits. Serve hot.
