Autumn Chicken Stew with Biscuits

Ingredients

For the stew

• 3 whole chicken breasts, bone in (or 4-6 cups diced rotisserie chicken or leftover turkey)
• 3 tablespoons olive oil
• kosher salt and black pepper
• 5 cups chicken stock
• 2 chicken bouillon cubes
• 1 1/2 sticks unsalted butter
• 2 cups chopped yellow onions (2 onions)
• 1 cup chopped celery (2-3 ribs)
• 3/4 cup all purpose flour
• 1/4 cup heavy cream
• 2 cups medium diced carrots (4 carrots) blanched for 2 minutes
• 1 cup medium diced parsnips (2-3 parsnips) blanched for 2 minutes
• 1 10 ounce packaged frozen peas (2 cups)
• 1 cup frozen pearl onions, halved
• 1/4 cup minced fresh parsley
• 4 tablespoons minced fresh sage
• For the biscuits
• 2 cups all purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 1 stick cold unsalted butter, driced
• 3/4 cup half and half
• 4 tablespoons chopped fresh sage (or 1/4 cup chopped parsley or chives)
• 1 egg mixed with 1 tablespoon water
• If you are using precooked rotisserie chicken or left over turkey, skip step 2.

Directions

1. If you are using precooked rotisserie chicken or left over turkey, skip step 2.
2. 1. Preheat the oven to 375 degrees.
3. 2. 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, until cooked through. Set aside until cool enough to handle , then remove meat from the bones and discard the skin.
4. 3. Cut the meat in a large dice. It should yield 4-6 cups.
5. 4. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large Dutch oven, melt the butter and saut� the onions and celery over medium-low heat for 10-15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Ad the hot chicken stock to the flour mixture. Simmer over low heat for 1 more minute, stirring until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, parsnips, peas, pearl onions, parsley, and sage. Mix well.
6. 5. Transfer the stew to a rectangular baking dish. Place the baking dish on a sheet pan line with parchment paper or foil. Bake for 15 minutes.
7. 6. Meanwhile, make the biscuits. Combine the flour, baking powder, salt and sugar in the bowl of a stand mixer fitted with a 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 herbs.
8. 7. Dump the dough out onto a well floured workspace and with a rolling pin, roll out to 3/8 of an inch thick. Cut out twelve circles with a 2 1/2 inch round cutter.
9. 8. Remove the stew from the oven and arrange the biscuits on top of the filling. Brush with the egg wash and return to the oven. Bake for another 20-30 minutes, until the biscuits are brown.