Chicken Stew
This is an excellent fall and winter dish. It can be separated and frozen for future reheat.
Ingredients
- 2 whole chickens cooked
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 5 cups chicken stock
- 2 chicken bouillon cubes
- 12 tablespoons 1 1/2 sticks unsalted 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 1/2 cups frozen small whole onions
- 1/2 cup minced fresh parsley
Instructions
- Preheat the oven to 375 degrees F.
- Remove the meat from the chickens and discard the skin. Cut the chicken into large dice. You will have 6 to 8 cups of cubed chicken.
- In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 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 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well.
- Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.
- Note: To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.