Well, with these extremely cold temperatures
we have turned to our stacks
of recipe books
for the quick and easy...
and the real good....
comfort food that is.
This is from Barefoot Contessa, Family Style Cookbook..
I believe we have all of her recipe books now
and every holiday season we peruse the various stacks
looking for the right meal at the right time...
food is certainly a big part of the holidays around here....
so this one served us well with the cold temperatures
and it was quite easy to follow,
oh and to modify.....
For the Chicken Stew:
2 whole chickens ( we used two cooked rotisserie chickens for our local grocery store, that we picked apart for all that juicy good chicken meat)
5 cups chicken stock
12 tablespoons unsalted butter
2 cups chopped yellow onions
one quarter cup flour
one quarter cup cream
2 cups diced carrots
2 cups frozen peas
half cup of minced fresh parsley
Heat the chicken stock in a pot. In another pot, sauté the onions in the melted butter until they are translucent. Add the flour and stir for about 2 minutes then pour in the hot chicken stock. Simmer and stir until thick. Add pepper and cream, chicken pieces, carrots, peas, and parsley.
Place this into a rectangular baking dish.
Bake for 15 minutes at 375 degrees.
While baking, make the biscuits.
2 cups all-purpose flour
1 tablespoon b. powder
1 teaspoon sugar
quarter pound of cold unsalted butter
quarter cup half and half cream
half cup chopped parsley
1 egg mixed with 1 tbsp water for egg wash
Combine the flour, b. powder and sugar in the bowl and cut in the butter, mixing until pea size. Add the cream and mix until you have a nice texture to your biscuit pastry. Roll it out on a floured surface to about one-eight inch thick. Cut out your circles.
Remove the stew from the oven and arrange the biscuits on top. Brush on the egg mixture and return to the oven to bake for 20-30 minutes until the biscuits are brown and the stew is bubbly.
This has been adapted with the salt being taken out of the original recipe....
we like to add our salt in after according to individual tastes.