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