3 whole (6 split) chicken breasts, bone in, skin on

3 tbs olive oil

kosher salt and freshly ground black pepper

5 c chicken stock, preferably homemade

2 chicken bouillon cubes

12 tbs (1 1/2 sticks) unsalted butter

2 c chopped yellow onions (2 onions)

3/4 c flour

1/4 c heavy cream

2 c med-diced carrots (4 carrots), blanched for 2 minutes

1 (10 oz) pkg frozen peas (2 cups)

1 1/2 c frozen small whole onions

1/2 c minced fresh parsley

FOR THE BISCUITS:

2 c flour

1 tbs baking powder

1 tsp kosher salt

1 tsp sugar

1/4 lb (1 stick) cold unsalted butter, diced

3/4 c half-and-half

1/2 c chopped fresh parsley

1 egg mixed with 1 tbs water, for egg wash

 

Preheat the oven to 375 degrees.

 

Place the chicken breasts on a sheet pan and rub them with olive soil. 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 cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a lg pot or dutch oven, melt the butter and saute the onions over med-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 tsp salt, 1/2 tsp pepper, and the heavy cream.  Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10″x13″x2″ oval or rectangular baking dish. Place the baking sheet on a sheet pan lined with parchment or wax 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 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.

 

8 servings.