Wednesday, January 6, 2010

chicken stew


For the Chicken:
2 large whole chicken breasts bone in, skin on
olive oil
Kosher salt
ground pepper

For the Stew:
5 cups chicken stock
2 chicken bouillon cubes
1 stick unsalted butter
3 cups chopped yellow onions (3 small-medium onions)
3/4 cup flour
1/4 cup heavy cream
2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
1 10 oz. package frozen peas (2 cups)
1 1/2 cups frozen pearl onions
1/2 cup minced fresh parsley


1. Preheat the oven to 375 degrees F.
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, or until cooked through (the thickest part of the breast should be 160 degrees). 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 cubed chicken.
3. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock.
4. 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 tsp. salt, 1/2 tsp. pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Cook over medium heat until heated through.
5. Serve with biscuits- yum!

* Adapted from Ina Garten

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