Barefoot Contessa Chicken Stew Recipe

Chicken Stew with Biscuits Recipe Ina Garten Food Network

WEBJul 22, 2015 · 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. …

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 to 40 minutes, or until cooked through. 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 to 6 cups of cubed chicken.
3. 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.
4. Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of 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 combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter.

Preview

See Also:

Show details

Easy Healthy Chicken Stew Recipe Laura Fuentes

WEBNov 23, 2019 · Instructions. In a large soup pot, heat 1 tablespoon of oil over medium-high heat. Add the chicken and sauté for 2 -3 minutes until the chicken is browned. Remove …

1. In a large soup pot, heat 1 tablespoon of oil over medium-high heat. Add the chicken and sauté for 2 -3 minutes until the chicken is browned.
2. Remove the chicken from the pot and set aside on a plate.
3. Add the remaining tablespoon of oil over medium-high heat and add the onions, carrots, and celery. Cook for 3 minutes or until the veggies are softened and golden brown. Add the seasonings, salt, pepper, potatoes, chicken broth, and chicken pieces. Bring to a boil, reduce heat and simmer for 20 – 30 minutes, until the potatoes are fork-tender.
4. Stir in the green peas and half and half, cook for another 10 minutes, or until thickened.

Preview

See Also:

Show details