Comfort Food

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.

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.

Enjoy!!

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.

À tantôt