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This is one of my favorite easy dinners to make during the week. Its pretty easy and very delicious!
The recipe is an adaptation from Ina Garten Barefoot Contessa Family Style cookbook. Her recipe includes roasting chicken breasts and making biscuits from scratch. To make things easier I use rotisserie chicken from the market and Grands biscuits.
Serves 8
Ingredients:
5 cups chicken broth or homemade chicken stock
1 1/2 sticks butter (12 TBSP)
2 cups chopped onion (2 small onions)
3/4 cup all purpose flour
1/4 cup heavy cream
2 teaspoons salt
1/2 teaspoon pepper
1 10-12oz bag frozen peas and carrots mix
1/2 cup minced fresh* parsley
2 cups simply potatoes (diced with onion, but sliced and hash brown type work too)
1 rotisserie chicken cubed yield 4-6 cups
1 can Grands buttermilk biscuits
Preheat oven to 375 degrees.
In a small saucepan heat the chicken stock on medium heat. In a large pot or dutch oven melt the butter and saute onions over medium-low heat for 10-15 min, until translucent. Add flour and cook over low heat stirring constantly for 2 min. Don't worry if the mixture is lumpy, it will make for a thick creamy sauce.
Add the hot chicken stock to the onion mixture. Simmer for another minute stirring until thick. Add salt, pepper and heavy cream. Stir in cubed chicken, peas and carrots, potatoes and parsley. Mix well.
Place stew in a 10x13x2 oval or rectangular baking dish and bake for 15 min. Take dish out of oven and place biscuits on top of the stew. Place the dish back in the over for 15-20 minutes until biscuits are brown and stew is bubbly. *I always use fresh herbs when I can. Dried parsley isn't an option for me. Fresh herbs make a world of difference.
The recipe is an adaptation from Ina Garten Barefoot Contessa Family Style cookbook. Her recipe includes roasting chicken breasts and making biscuits from scratch. To make things easier I use rotisserie chicken from the market and Grands biscuits.
Serves 8
Ingredients:
5 cups chicken broth or homemade chicken stock
1 1/2 sticks butter (12 TBSP)
2 cups chopped onion (2 small onions)
3/4 cup all purpose flour
1/4 cup heavy cream
2 teaspoons salt
1/2 teaspoon pepper
1 10-12oz bag frozen peas and carrots mix
1/2 cup minced fresh* parsley
2 cups simply potatoes (diced with onion, but sliced and hash brown type work too)
1 rotisserie chicken cubed yield 4-6 cups
1 can Grands buttermilk biscuits
Preheat oven to 375 degrees.
In a small saucepan heat the chicken stock on medium heat. In a large pot or dutch oven melt the butter and saute onions over medium-low heat for 10-15 min, until translucent. Add flour and cook over low heat stirring constantly for 2 min. Don't worry if the mixture is lumpy, it will make for a thick creamy sauce.
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| Here is my little Cameron enjoying his yummy dinner :) |
Since it was one of those nights at my house....... Salute!
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| Wine bottled by Will and I @ Su Vino Winery, Scottsdale, AZ |
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