FOR STEW:
3 whole Chicken Breasts, bone in, skin on or 6 Chicken Breast halves
3 T. Olive Oil
Kosher Salt
Fresh Ground Black Pepper, to taste
5 cups Chicken Stock (preferably homemade)
2 Chicken Bouillon Cubes
12 T. Butter

2 cups chopped Yellow Onions
3/4 cup Flour
¼ cup Heavy Cream
2 cups medium-diced Carrots, blanched for 2 minutes
1-10 oz. pkg. frozen Peas
1½ cups frozen Small Whole Onions
½ cup minced fresh Parsley

 

FOR BISCUITS:
2 cups Flour
1 T. Baking Powder
1 t. Kosher Salt
1 t. Sugar
¼ lb. cold Butter, diced

3/4 cup Half and Half
½ cup chopped Fresh Parsley
1 Egg, mixed with 1 T. Water, for egg wash

 

Preheat the oven to 375°.

Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35-40 minutes, or until cooked through.

Set aside until cool, then remove the meat from the bones and discard the skin. Cut the chicken into large pieces, making 4-6 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 10-15 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 t. salt, ½ t. 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" oval or rectangular baking dish. Bake for 15 minutes.

Meanwhile, make the biscuits. Combine the flour, baking powder, salt and sugar in a bowl Add the butter and mix until the butter is the size of peas. Add the half and half and combine. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8" thick. Cut out 12 circles with a 2½" 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 20-30 minutes, until the biscuits are brown and the stew
is bubbly. Serves 8.