We’re still having the occasional cold rainy day around here, and my absolute favorite meal to have on a cold rainy day is Chicken Stew with Biscuits. I use a slight variation of this recipe by Ina Garten.
Here’s the recipe I use (serves about 6):
For the stew:
- 4 boneless chicken breasts
- 5 cups chicken stock, preferably homemade
- 2 chicken bouillon cubes
- 12 tablespoons (1 1/2 sticks) salted butter
- 2 cups chopped yellow onions (2 onions)
- 3/4 cup flour
- 1/4 cup heavy cream
- 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
- 1 10-ounce package frozen peas (2 cups)
- 1/2 cup minced fresh parsley
- Kosher salt
- Freshly ground black pepper
For the biscuits:
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1/4 pound (1 stick) cold unsalted butter, diced
- 3/4 cup half-and-half
- 1/2 cup chopped fresh parsley
- 1 egg mixed with 1 tablespoon water, for egg wash
Preheat the oven to 350 degrees Fahrenheit. Place the chicken breasts in a baking dish, rub with a generous amount of olive oil, and sprinkle with salt and pepper. Bake until cooked through, approximately 30 minutes. Cube or shred the chicken (whichever you prefer) and set aside.
In a small saucepan, heat the chicken stock and bouillon cubes, until dissolved. In a large saucepan, melt the butter and saute the onions until translucent – about 10-15 minutes. Turn the heat to low and add the flour, stirring constantly for 2 minutes. Add the hot chicken stock to the ingredients in the large pot, and simmer over low heat, stirring constantly until the mixture is thickened. This shouldn’t take more than a minute or two. Add 1 teaspoon salt, 1/2 teaspoon pepper, and the heavy cream. Add the chicken, carrots, peas, and parsley and mix well. Place the stew in a large baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper and bake for 15 minutes at 375 degrees Fahrenheit.
While the stew is baking, make the biscuits! Combine the flour, baking powder, salt, and sugar in 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 mix on low speed. Last but not least, mix in the parsley. Dump your dough out on a board that has been well floured, and roll out to 3/8-inch thick. Cut out circles using a circle cutter if you have one. I don’t, so I use a glass cup turned upside-down, and just flour the edges so the dough doesn’t stick.
Remove the stew from the oven and arrange the biscuits directly on top of the stew. Brush them with egg wash, and bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.
Seems like a long process, and it kinda is, but the finished product is totally worth it! Give it a try and let me know what you think!
Stay tuned – tomorrow I’ll be sharing the outfit I wore these pretties with!
YOU GUYS. I made these DELICIOUS french pastries last night. Kouign Amann (pronounced kween a-mon) is something I’ve been wanting to try since stumbling upon it on David Lebovitz’ blog. David’s finished product looked pretty different from most others I found while poking around the interwebs, so, lucky for you suckers (and the two suckers I live with), I decided to make my own recipe this time, and share David’s another time, TWICE AS MUCH KOUIGN AMANN!
Here’s the recipe I came up with:
- 3 1/4 cups flour
- 2 teaspoons salt
- 1 tablespoon salted butter
- .25 ounces fresh yeast
- 3/4 cup plus 1/8 cup of water
- 2 sticks cold salted butter
- 1 cup sugar
- Step one – Mix all of the dough ingredients together, making sure not to place the salt and yeast directly next to each other. Mix that dough nice and good, then ball it, place it in a bowl, and score it so that there is more surface area for the dough to rise. Cover the bowl, and place in a warm area. Let the dough rise for 60-90 minutes.
- Step two – Knead the dough, ball it, place it in a bowl, score it and cover it again. Let the dough rise for another 30 minutes.
- Step three – role out the dough to approximately 17 inches by 10 inches and sprinkle with sugar. Slice up the cold butter, and place it on the middle third of the dough.
- Step four – Fold the dough over the buttery center portion one side at a time, sprinkling with sugar after each fold.
- Step five – Making sure the fold is perpendicular to you, role the dough again to 3 times its current length. Sprinkle with sugar again.
- Step six – Repeat steps four and five another two times.
- Step seven – Fold the dough into quarters, as shown below.
- Step eight – Fold dough in half.
- Step nine – Role out the dough until it is approximately 1/3″ thick.
You can shape your Kouign Amann in two ways:
- Cut strips that are 2 inches wide. Role and place in a buttered and sugared muffin tin.
- Or cut squares that are approximately 4 inches wide and fold the four corners in to the center. Place in a buttered and sugared muffin tin.
I also made some bite-sized pieces in a mini cupcake tin with the leftover batter.
- Step ten – Let the dough rest for 20-30 minutes while preheating the oven to 325 degrees.
- Step eleven – Place a baking sheet on the rack below the muffin tins to catch any errant butter runoff.
- Bake the bite sized pieces for approximately 20 minutes, until golden and caramelized.
- Bake the regular sized Kouign Amann for approximately 35-40 minutes until golden brown and caramelized.
Serve piping hot and enjoy!!
Give this recipe a try and let me know what you think!!
This beauty is currently on sale in stores (out of stock online) for $99!