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Full Online Book HomeLearning KitchenPoultry - Chicken Stew - Chicken Stew With Biscuits
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Poultry - Chicken Stew -  Chicken Stew With Biscuits Post by :sydneymatt Category :Learning Kitchen Author :Unknown Date :March 2012 Read :563

Click below to download : Poultry - Chicken Stew - Chicken Stew With Biscuits (Format : PDF)

Poultry - Chicken Stew - Chicken Stew With Biscuits

Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Stew:
3 whole chicken leg quarters
salt and pepper
1 1/2 tbsp garlic infused olive oil
2 1/2 cups chicken stock, homemade
2 chicken bouillon cubes
5 tbsp olive oil
1 tbsp unsalted butter
1 cup yellow onion -- chopped
1 tbsp herbes de Napa
1/2 cup all-purpose flour
1/4 cup Land O'Lakes Fat-Free Half-and-Half
1/2 (10 oz) pkg frozen peas
3/4 cup frozen small whole onions

Biscuits:
2 cups all-purpose flour
1 tbsp baking powder
1 tsp kosher salt
1/4 lb cold unsalted butter (1 stick) -- diced
1/4 cup Land O'Lakes Fat-Free Half-and-Half
1/2 cup fresh Italian parsley -- chopped
1 egg -- mixed with
1 tbsp water -- for egg wash


Preheat oven to 375°F.

Place the chicken leg quarters on a sheet pan and rub with garlic oil. Sprinkle generously with salt and pepper. Roast for 35-40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4-6 cups of cooked 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 add the olive oil. Saute the onions with the herbes de Napa over medium-high 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 minute, stirring, until thick. Add 1 tsp salt, 1/4 tsp pepper, and the half-and-half. Add the cubed chicken, peas, and onions. Mix well. Place the stew in a 10x13x2 inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment paper. Bake for 15 minutes.

Meanwhile, make the biscuits. Combine the flour, 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" thick. Cut out twelve circles with a 2-1/2" round cutter.

Remove the stew from the oven and arrange the biscuits on top of the filling. Brush with the 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.

note: To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top and bake for another 30 minutes, until done.
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