Chicken Stew

By carolync

Ingredients

• 3 whole chicken breasts
• 2 potatoes, peeled and diced
• 3 cups chicken stock
• 2 cups frozen pearl onions, thawed and dried
• 3/4 cup (1 1/2 stick) unsalted butter
• 1/2 cup all-purpose flour
• 1/3 cup heavy cream
• 2-3 tablespoons extra-virgin olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried rosemary
• kosher salt and freshly ground pepper, to taste
• 2 cups homemade biscuit mix (or use store-bought)
• 1 cup low-fat sour cream
• 1/2 cup (1 stick) unsalted butter, room temperature

Details

Servings 6
Preparation time 30mins
Cooking time 30mins
Adapted from 12tomatoes.com

Preparation

Step 1

Preheat oven to 375º F and line a baking sheet with parchment paper or aluminum foil.

Place potatoes in a large pot of cold, salted water. Bring up to a boil and cook for 15-20 minutes, or until fork tender.

Place on a baking sheet and roast for 35-40 minutes, or until cooked through.

In a large sauce pot or Dutch oven, heat butter over medium heat until melted, then add pearl onions and sauté for 8-10 minutes, or until softened and just lightly browned.

Sprinkle flour over the butter and onions and stir so that a smooth paste forms.

Cook roux for 2 minutes, then slowly mix in chicken stock, garlic powder, rosemary, salt and pepper, and cook for another 2 minutes.

Pour in heavy cream, then stir in cooled potatoes and diced chicken. Transfer mixture to a large baking dish and place on lined baking sheet.

Place baking sheet in oven and bake for 15 minutes.

Prepare biscuits by cutting butter into biscuit mix until mixture resembles small pebbles.

Stir in sour cream and mix until a smooth dough forms.

Roll dough out on a clean, flat surface to 1/4-inch thickness and use a cookie cutter to cut out 6-10 biscuits.

Remove from oven, serve