Chicken Stew with Biscuits
INGREDIENTS
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For the stew:
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3 whole (6 split) chicken breasts, bone in, skin on
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3 tablespoons olive oil
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Kosher salt and freshly ground black pepper
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5 cups chicken stock, preferably homemade
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2 chicken bouillon cubes
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12 tablespoons (1-1/2 sticks) unsalted butter
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2 cups chopped yellow onions (2 onions)
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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 10-ounce package frozen peas (2 cups)
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1 1/2 cups frozen small whole onions
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1/2 cup minced fresh parsley
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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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1/4 pound (1 stick) cold unsalted butter, diced
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3/4 cup half-and-half
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1/2 cup chopped fresh parsley
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1 egg mixed with 1 tablespoon water, for egg wash
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