This is really good on a cold rainy day. I omit the frozen small whole onions, seems a bit like onion overload.
Chicken Stew with Biscuits - Barefoot Contessa Recipe
3 whole (6 split) chicken breasts, bone in, skin on
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
5 cups chicken stock, preferably homemade
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
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 375 degrees F.
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.
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.
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.
Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.
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.
Mmmmmm?
So it's been like Christmas at our house for the past day or so, Trevor's SUPERPLEXUS has arrived. I know...it sounds like some sort of brain disease, but it's this big plastic ball that has this intricate maze inside of it that you work a little ball around. He's been waiting for it for a month or so, and the minute the notice in the mail came, we were off like a shot to the post office ('screw the next day after one o'clock pick up!', I believe, were the exact words).
So imagine you're washing yourself with a piece of Jello. This is exactly what this soap from Lush is like. It smells nice and is VERY fun. And jiggly.
The back yard. Freshly painted fence. I hate lattice.
The inside of a tulip, in case you needed to know.
The jumbo basket. Still alive.
Front of the house. That bush needs to be fixed, the snow took a toll on it. Must add that to the list.
I was sick and tired of throwing away hunks of cheese that had become hard and/or grew furry. So when I buy cheese now, I cut it down into smaller blocks and individually seal them. Voila! Stays good for a longggg time! (Although, don't do what I did the first time I grated some cheese and tried to vacuum seal it. It kind of comes out as a little cheesy blob. Not good.)
Ooooozy goodness!
Stay tuned to see what happens!
(He told me not to put his picture on the blog, hence the 'Cops'-like blurring out of the suspect's head.) 
That's Riley, a big fluffy-bum cat that's really friendly. So friendly, in fact, that when I tried to take his picture he rubbed his face on the lens.
Isn't that a nice dining/living room?
But it finally made it in!
