- Chicken Stew

CHICKEN STEW

6 chicken breasts
3 T olive oil
Kosher salt and freshly ground black pepper
5 c chicken stock
2 chicken bouillon packets
¾ c unsalted butter
2 onions chopped (around 2 c)
¾ c all purpose flour
¼ c heavy cream
2 c medium-diced carrots (4 carrots)
10 ozs frozen peas
1½ c frozen whole pearl onions (I have only found these in the US)
½ c minced fresh parsley

Preheat oven to 375°

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 (I use boneless, skinless). Cut the chicken into large dice. You will have 4 to 6 c of cubed chicken.


In a small saucepan, heat the chicken stock and dissolve the bouillon in the stock. In a large pot or Dutch oven, melt the butter and sauté 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 minute, stirring, until thick. Add 2 tsp salt, ½ tsp pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well. Place the stew in a baking dish and bake for 35 – 45 minutes.

Notes:

i) The original recipe included biscuits but I prefer to include potatoes and so at the same time that you are adding the carrots you can add chunks of potatoes or nugget potatoes. You could also serve it with mashed potatoes.