Autumn Chicken Stew With Biscuits Recipe by Cook au Vin
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Recipe Source
We were inspired to share this great recipe from Cook au Vin! If you haven not checked out their website, we suggest that you do!
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.